The neck is very soft, tender and incredibly juicy meat, from which you can cook anything: whether it is roast, minced meat, boiled pork, barbecue or roast.
When choosing a pork neck, it is necessary to pay attention to the presence of sebaceous veins, which in large quantities should be located across the entire piece of meat, which is why it is often called marble. Also, when choosing, it is recommended to pay attention to the color of the meat, since it should not be too pale or, conversely, bright red, so the golden mean (meat is soft, light and moist) is certainly what is required.
Now there is a very wide range of options, including pork neck in the oven, the recipes of which are described below.
No. 1. Pork neck in the oven with spices and garlic - this option is suitable for those who do not want to spend a lot of time, but at the same time it’s quite simple and quick to create a sufficient hearty and delicious dish.
Component components:
Pork neck (700 g);
Large potatoes (700 g);
Adjika (15 g);
Oil (preferably sunflower: 100 ml.);
Garlic (from 6 to 7 pcs.);
Salt and pepper;
Cooking Technique:
Peel the garlic, and cut each head into two. Then make cuts on the pork neck, and in each of them put a clove of garlic. Then grate the meat with adjika, pepper and salt a little, and leave for about 50 minutes to marinate. The pork neck should be baked in the oven for an hour, you can slightly reduce the processing time. In turn, cut the potatoes, add oil and various spices and bake until cooked. Serve the potatoes and pork neck together, after decorating them with greens.
No. 2. A dish such as pork neck in the oven with cranberries will look perfect on the festive table. In addition, it is prepared again quite simply and only for an hour.
Component components:
Pork neck (1.5 kg);
Almonds (raw only: 100 g);
Cranberries (300 g);
Garlic (1 head is enough);
Spice;
Basil, parsley, cilantro, dill (optional);
Cooking Technique:
Finely chop the greens and nuts and mix them thoroughly with cranberries. Salt the resulting mixture a little and pepper. Cut the meat with steaks, but not completely (like a fan) and grate it with spices. After that, the cuts abundantly start with a green mixture. Then tie across the “meat fan” so that it retains an aesthetic appearance during cooking. After that, the pork neck in the oven should be a little less than an hour (at a temperature of 240 °). The result is incredible tender meat in its own juice.
Number 3. Incredibly tasty dish - spring rolls made from pork neck. Another variation of the dish in which the pork neck is baked in the oven.
Component components:
Pork neck (1 kg);
Hard cheese (100 g);
Onions (4 pcs.);
Pickled cucumbers (6 pcs.);
Frozen Champignons (1 pack);
Mayonnaise (to taste);
Dill (1 bunch is enough);
Oil (mainly vegetable) for frying;
Pepper and salt (to taste);
Cooking Technique:
Cut the pork neck into proportional slices (about 20 mm thick), put them in a plastic bag and beat them well, then put them in a separate dish. Then grate pickled cucumbers and cheese (on a grater), chop onions quite finely. Place the previously thawed champignons in a pan and thoroughly simmer them and add a little vegetable oil to them. Then mix them with onions (already fried), cucumbers and cheese. This will be the filling .. Salt, pepper and grease the beaten pieces of meat with mayonnaise, put the filling in the center. Bake in the oven for more than an hour. The neck baked in the oven should be soft and juicy. Garnish with herbs or fresh vegetables.
Good appetite!