In cooking, there are many recipes for pork neck baked in the oven. This meat is considered very tender and juicy, so from it you can cook various dishes for absolutely every taste. The necklace is cooked quickly enough, so that it is perfect as an everyday meal, and you can also make incredible holiday dishes from it that will decorate any banquet table.
Oven with dried mushrooms
This recipe for pork neck in the oven (with photo) may appeal to everyone who loves the wonderful aroma of dried forest mushrooms. The cooking process is incredibly simple, you just need to marinate the meat a little and bake it. Therefore, even if you are just a beginner, you can safely read the recipe further and start cooking.
Essential Products
To prepare this simple dish, you will need to take 1 kg of pork collar, 50 g of dried mushrooms, a small bunch of parsley, seasoning for pork dishes, a little vegetable oil.
When buying pork, make sure it is fresh and not frozen before. If the meat has already been frozen, then when defrosting, a large amount of liquid flows out of it. No matter how you pickle and cook it, it will be a little dry.
Cooking process
Before cooking, you need to clean the meat well from all kinds of veins and excess fat. Rinse and dry the pork neck with paper towels. You also need to wash the parsley well and chop it very much, you also need to finely chop the dried mushrooms. If possible, you can use a blender. Put parsley and mushrooms in a bowl, add quite a bit of vegetable oil and kill everything until smooth.
Sprinkle the neck abundantly with pork seasoning. You can also use an individual set of spices: paprika, red pepper, suneli hops, dried garlic, salt. Now you need to grate the meat with the resulting mixture of mushrooms and parsley. Set it aside for several hours, if possible, it is better to let the pork neck marinate throughout the night.
When the meat is ready for further action, it must be wrapped in foil and fry, laying on a baking sheet. The oven should be heated to 180 degrees. Then cook the dish for 50 minutes. After cooking, cut the slices in portions and can be served, it is best to eat a dish with potatoes or various cereals.
Baked neck with apples and cream sauce
Having prepared meat according to this recipe, you can discover new flavor combinations. The peculiarity of the dish also lies in the fact that the meat is incredibly juicy and tender, the main difficulty in cooking is to finish the cooking process in time so as not to overdry the meat.
To prepare this dish, you need to prepare the following products:
- pork neck - 1 kg (it is recommended to use unfrozen meat);
- 1-2 apples (buy hard varieties so that after heat treatment they do not turn into porridge);
- a few cloves of garlic.
To prepare the sauce, you will need to take about 150 ml of cream, a little dill and garlic. To make it more fragrant, you can also use dried basil, marjoram or oregano.
How to cook
The cooking process is quite simple even for an unprepared person, but for everything to go quickly and simply, it is recommended to follow the step-by-step instructions:
- It is good to clean and rinse the neck, after which it must be drained with napkins.
- Make a cut from the side of the piece of meat so that you get a kind of pocket, you need to put peeled apples in it.
- Grate the garlic on a fine grater, put it in a small container, add vegetable oil and stir.
- Grate meat with salt, pepper and various seasonings that you like to use with meat dishes. After the collars, grease with garlic dressing and wrap it with foil.
- Turn on the oven and heat it to 190 degrees. Put the meat in it and bake for 40 minutes. Then remove the foil and bake a little more until a golden crust forms. As soon as a pleasant golden color is reached, the meat needs to be pulled out, do not miss this moment, since the dish can be overdried, and it will no longer be tender and juicy.
- While the neck is baked, cream sauce should be prepared. To do this, pour the required amount of cream into the stewpan, add 1-2 cloves of grated garlic, add various herbs and put chopped dill.
- Bring all products to a boil, reduce heat and wait until the mass begins to thicken.
- When the meat is ready, it must be cut into small portions, and top with plenty of sauce cooked on top. This completes the cooking process.
Roasted pork neck with spicy sauce
This recipe is the most difficult of the above, but it will suit everyone who loves spicy dishes. A large number of different products are used here, so the taste of pork will be simply excellent. To start cooking, first you have to get a pork neck (its weight should be about 500 g), 300 g of champignons, two eggs, breadcrumbs. You also need to cook one or two onions, garlic, 150 g carrots, a few tablespoons of flour. To prepare a sharp dressing, you will need to take a few tablespoons of tomato paste, garlic, cayenne pepper, a lot of ground paprika (it is best to take smoked).
Cooking method
Cooking pork neck in the oven should begin with the preparation of meat. The neck must be cut into thin slices, approximately 70-100 g each. Then beat them off with a culinary hammer. Stir the eggs in a separate bowl, add a little water, pour breadcrumbs on a plate and place flour on another plate.
Sprinkle the broken pieces of pork neck with salt and pepper, then dip in flour, then in eggs, and finally in breadcrumbs. Fry breaded meat in a pan and put it in a baking dish.
Now you can prepare a sharp dressing. Rinse onions, carrots and mushrooms thoroughly, peel and cut into cubes, carrots can be grated. Then put tomato paste in the pan, add a little sugar, salt, all the necessary spices and garlic. To stew food for several minutes, it is recommended to add about 100 ml of water to the pan, in which case the mass will be more liquid and the meat will not burn with further cooking in the oven.
Pour the fried meat in the resulting mixture and put the baking dish in the oven. Its temperature should be about 200 degrees, cook the dish for another 10-15 minutes.
Classic baked neck
This dish is not distinguished by a large set of ingredients, everything is extremely simple. The main thing is to marinate the meat well, it is thanks to this that the dish will turn out to be incredibly tender with a ruddy and slightly crispy crust. For 2 kg of a collar, you should take this amount of ingredients in which it will be pickled:
- a few tablespoons of French mustard;
- white horseradish;
- vegetable oil - 50 ml;
- salt pepper;
- dried basil;
- if you want to make the pork neck sharper in the oven, you can also add red or cayenne pepper.
Cooking
The meat needs to be cleaned and washed, then grate abundantly with all of the above ingredients. Put it in a bowl, cover with cling film or a plastic bag, refrigerate for at least 6 hours. After that, wrap the pork neck in foil, put it on a baking sheet and put in the oven for 1.5 hours. The temperature in the oven should be 190 degrees. So that the meat does not start to burn from below, a small amount of water should be poured into the baking sheet.
After a while, the foil should be removed and the meat baked for another 15 minutes. Note! Cooking time is indicated on a large piece of a collar, which has a weight of about two kilograms. Therefore, if you use less meat, then the cooking time should be less.
Cut the baked pork neck in the oven in foil in portions and serve. It is best to eat this dish with baked or fried potatoes.
All recipes indicate the approximate cooking time, it can vary depending on the oven, meat quality and other factors. Therefore, it is recommended to control the readiness process on your own, for this you just need to pierce the meat with a knife in its thickest part. If the juice is white, then the dish is ready and it is necessary to get it out of the oven, if the color is still red or pink, then you still need to continue the cooking process.