Pork neck in the oven: with spices, tomatoes and cheese, mushrooms, pears and apple, dried fruits, potatoes, onions and herbs, on a vegetable pillow - recipes for cooking meat with unusual marinas and sauces

A delicious pork neck in the oven is easy, even at home. And you can read the recipes in the article.

Content

Pork meat is a favorite product that is prepared for both the festive and on the everyday table. Pork shake is in particular demand, since this part of the pig consists of pulp and thin strata of fat, which in the process of cooking is melted and makes the meat juicy and soft.

Pork neck baked in a sleeve with spices in the oven

This part of the pig is ideal for baking. The pulp is delicate and very juicy, this is facilitated by the livers of the fat that are in the pork neck.

Pork neck - 2 kg
Garlic - 7 cloves
Liquid honey - 2 tbsp. l.
Pepper white peas, salt, Mayran
Basil fresh - 4 leaflets
Rosemary fresh - small twig

The pulp according to this recipe needs to be prepared with a whole piece, since it will turn out much more tender and juicier. In order for the meat to be soft, it must be marked in advance. Wash the pork, dry.
Peel the garlic, put 4 cloves to the side, cut 3 cloves in half
Wash and dry fresh spices.
With the help of a blender or manually chop the basil, rosemary, 4 cloves of garlic. Combine the resulting mixture with salt, other spices and honey.
In the pulp, make incisions and put in each half a half of the clove of garlic.
Grand the pork to pickle the pork with a mixture for 5-6 hours, and if possible at night.
We place the pulp in the sleeve for baking, tightly tie it and make several small punctures on top.
We send pork to a warm -up oven, cook for half an hour.
Then we cut the sleeve and bake the neck for another half hour. During this time, delicacy is browned.
Serve meat to the table after 20 minutes. After cooking.

Pork neck with tomatoes and cheese in the oven

Such a yummy is a full -fledged festive dish. It turns out meat not only tasty, but also beautiful, since a pork neck with tomatoes and cheese is prepared in an unusual way.

Pork neck-1-1.2 kg
Tomatoes - 1 pc.
Mozarella cheese - 120 g
Olive oil - 30 ml
Lemon juice - 1 tsp.
Orange juice - 1 tbsp. l.
Fresh mint - 3 leaflets
Basil fresh - 3 leaflets
Salt, white pepper, coriander

We wash out the pulp and dry. We immediately cut the meat. You need to cut it so that the accordion is obtained, that is, without cutting the piece to the end.
My mint and basil is chopped.
In the plate, connect oil, juices, greens.
First, rubbed the neck with salt and spices generously, and then grease with a liquid mixture and leave for a couple of hours.
Tomatoes need to be washed and cut with not very thick circles, we also act with cheese. By the way, you can replace Mozarella with other cheese, for example, solid.
We fill pickled meat. In each incision we lay a piece of tomato and cheese.
We tightly wrap a piece of pork into foil and send it to a warmed oven on a baking sheet.
The pulp should prepare 1 hour in foil and 10 minutes. Without her, so that she is browned.

Pork neck with mushrooms with kiwi sauce in the oven

Combination pork neck and mushrooms You will not surprise anyone for a long time, however, if you pre -marin the food, and then cook it correctly, you can get a perfect unusual and very fragrant treat. Well, the original kiwi sauce It will definitely become the highlight of this yummy.

Pork neck - 1.5 kg
Honey agaric - 400 g
Sweet onion - 2 pcs.
Sunflower oil - 50 ml
Butter - 50 g
Garlic - 5 cloves
Ground white and pink pepper, salt

For sauce:

Kiwi - 2 pcs.
Sweet onion - 1 pc.
Lemon juice - 1.5 tbsp. l.
Liquid honey - floor h. L.
Vegetable oil - 1 tsp.
Spices

Wash and dry the meat. We will bake it with a whole piece, however, so that the neck is better sucking, we will cut it in half, without cutting out literally 2 cm to the end.
We clean the garlic and pass through the press or grind in a blender
We clean and finely cut the onion.
Mix garlic, salt and peppers. With this mixture we generously rub pork and leave a minimum of 3-5 hours., And if time allows, then for all 12 hours.
As for mushrooms, you can use both forest and purchased, which are available to everyone. The advantage of forests is their aroma, so we preferred mushrooms.
Peel the mushrooms, soak in salt water for 10 minutes, then boil in the same water for 15 minutes. And proceed to frying.
In a saucepan, melt the butter, add sunflower to it and fry the onion on this mixture to a transparent color.
Add mushrooms to it and continue to cook for another 10 minutes., Side the ingredients, and after another 10 minutes. Turn off the fire under the stewpan.
Take seduced meat, lay out the contents of the saucepan over it, correct the ingredients so that they do not fall from the neck. For the same purposes, you can tie a piece of meat with threads, and already before serving on the table to remove them.
Put the pulp into the sleeve, tie it and make several punctures in the upper part.
We put a baking sheet with a pork neck in a heated oven for half an hour.
After this time, cut the sleeve and brown the meat for another half an hour. At this time, you can water a piece of pork juice, which stands out of it so that the pulp does not dry.
We leave the finished yummy for 15 minutes. Outside the oven.
At this time, we will prepare an unusual kiwi sauce.
Peel the onion and chop enough enough.
We clean and cut the kiwi by any pieces. It is important to note that the fruit should be ripe, otherwise the sauce will turn out too sour.
In a saucepan in preheated oil, fry the onion.
Onions, kiwi and all other ingredients on the list are laid in a blender. Do not forget about salt and your favorite spices. We turn the ingredients into a homogeneous mass and pour it into a beautiful saucer.
Serve a mouth -watering pork neck with mushrooms along with kiwi sauce.

Pork neck with pear and apple in the oven

Pork can be prepared with completely different fruits. One of the most delicious and interesting combinations can be called a combination pork neck with pear and apple. Thanks to the sweet and sour taste of fruits, the finished dish is tender and juicy.

Pork neck - 1.3 kg
Sweet pears - 1 pc.
Apples sweet and sour-1 pc.
Olive oil - 2 tbsp. l.
Soy sauce - 3 tbsp. l.
Salt, pink ground pepper, Mayran

Wash a piece of pork and dry. We will bake the pulp with a whole piece, however, we will make it a kind of accordion from it. Take a piece of meat and cut it with not very thick pieces, while not cut the pulp to the end.
Wash the fruits, peel the peel and remove the core. Cut into pieces of medium thickness.
Mix the oil with sauce and spices.
Rub pork with salt and generously lubricate with a liquid mixture, leave for 5-12 hours. Depending on how much time allows.
Place a piece of apple and pears in each incision of meat, alternating fruits.
Take the threads and tie a piece of meat so that the filling of fruits does not fall out.
Wrap the pork neck in foil and place on a baking sheet.
We send the treat to a warm oven for half an hour.
After this time, we open the foil and brown the meat.
Before serving, we remove the threads with a pork neck, cut the meat to the end and serve with pieces of fruit.

Pork neck with dried fruits in the oven

Such preparation pork neck with dried fruitsit is quite traditional, however, this does not mean that the dish turns out not tasty. You can supplement the taste of such a delicacy with home -made sauce.

Pork neck - 1.5 kg
Prunes dried without bones - 130 g
Kuraga - 170 g
Garlic - 1 head
Red wine - 100 ml
Salt, paprika, pink and white ground pepper, rosemary

Rinse and dry the pulp, immediately rub with salt and spices
Clean the garlic and cut each clove into 2 parts. We do not very deep incisions in the meat and in each we place 1 half of the clove of garlic. We leave the meat for 3-12 hours., Depending on how much time allows.
Pour dried fruits with boiling water for several minutes., They do not need to grind them.
We put a large sheet of foil on the baking sheet, lay out a little prunes and dried apricots on it.
On dried fruits we put a piece of pork, on the sides and from above, as far as possible, we also cover the meat with dried fruits.
We wrap the foil and place the baking sheet in a heated oven for 45 minutes.
After this time, we carefully open the foil, freeing the upper part of the pork.
We cook the meat for another half hour, periodically pouring it with red wine.
You can serve a yummy on the table with both a whole piece and cut portioned pieces with dried fruits.

Pork neck with potatoes in the oven

Baked pork neck with potatoes And fragrant herbs - an ideal dish, both for the festive and for the everyday table. The preparation is very simple in preparation, and it will not take much time.

Pork neck - 1 kg
Potato - 5 pcs.
Bacon - 100 g
Parsley - 1 beam
Garlic - 1 head
Olive oil - 2 tbsp. l.
Salt, a mixture of peppers, Provencal herbs
Lemon juice - 1 tsp.

First, we will take a pork neck, as it needs most of the time for cooking. Wash the meat and dry it.
We clean the garlic, half of the cloves of three on the grater, cut the second half into 2 parts.
Combine oil, lemon juice, grated garlic and spices. Grouply rub pork with salt and a given mixture. We make incisions in the pulp and lay in each one in a half of the clove of garlic, leave the pork to pickle for several hours.
We will bake potatoes in the peel. Therefore, first we thoroughly wash it from the ground and dirt, then we weld a little, this will reduce the cooking time of the common dish. If desired, potatoes can not be welded, but simply slightly increase the time of its preparation in the oven.
We cut each potato into 2 parts.
We cut the bacon into thin pieces and put 1 piece on each half of the potatoes.
My parsley and finely cut it.
We put pickled meat in the sleeve.
We spread potatoes next to pork.
We tie the sleeve, put it on a baking sheet and send a treat to bake into a warm oven for 45 minutes. In the sleeve on top we make several small holes.
After this time, we cut the sleeve, sprinkle the dish with greens and brown for 15-20 minutes.
Pork neck and potatoes are fragrant and very tasty.

Pork neck with onions and greens in the oven

Pork, prepared according to such a recipe, is distinguished by aromaticity, since it is prepared with greens and many spices.

Serve pork neck with ray and greens You can with young boiled potatoes, rice, etc.

Pork neck - 1.2 kg
Garlic - 3 cloves
Sweet onion - 2 pcs.
Parsley, dill - 2 tbsp. l.
Basil, fresh mint - 2 leaflets
Olive oil - 2 tbsp. l.
Soy sauce - 2 tbsp. l.
Rice vinegar - 2 tbsp. l.
A mixture of peppers, coriander, Mayran, salt

We wash the pork, dry and set aside until the preparation of the marinade.
Mix oil, sauce and vinegar.
We generously rub the meat with salt and spices. You can supplement the list of spices to your liking.
Next, lubricate the pork with the marinade, placing the piece directly into the container with it. We pick up 2 hours.
We dry all the greens.
We clean the onion and garlic, chop the onion.
Using a blender, chop the greens, onions and garlic to the porridge state.
In the meat, we make deep punctures with a knife, then we make these punctures wider with your finger and lay the filling of greenery, garlic and onions in them.
We wrap a piece of meat in foil and put it on a baking sheet.
We send the treat to a warm -up oven for 45 minutes.
After this time, we open the foil, water the pork with the juice, which stood out of it, and brown for 15-25 minutes.
As you can see, for the preparation of pork, the neck according to this recipe needs a little more time, since we pick up it only 2 hours. If the pickling process is longer, in general, the cooking time will be approximately 1 hour.

Pork neck in pomegranate sauce in the oven

Pork neck in pomegranate sauce - An unusual and exquisite dish, which will be appreciated by everyone who tries it. Despite the first impression that may appear from the name of the dish, such a yummy is quite simple in cooking.

Pork neck - 1 kg
Olive oil - 2 tbsp. l.
Mustard in grains - 1 tsp.
Lemon juice - 1 tsp.
Soy sauce - 2 tbsp. l.
Salt, pink pepper ground, red pepper ground

For sauce:

Pomegranate juice - Paul l
Sugar - 35 g
Butter - 55 g
Starch - 10 g
Salt is a pinch
Spices

Initially, let's get pork. Wash it and dry it.
Now prepare a mixture for pickling the pulp. Mix oil, mustard, lemon juice, soy sauce.
We generously rub the meat with salt and spices, and then put in a container with the marinade and lubricate it with them.
The meat is recommended to pickle 10-12 hours, but if you do not have such an opportunity, 2-3 hours will be enough.
We put pickled meat in the sleeve and, placing it on a baking sheet, send it to a warm oven for 35-45 minutes.
After this time, we cut the sleeve and bake the pork for another 15-25 minutes.
While the pork neck is baking, we will prepare an incredibly tasty sauce for it
It is best to use freshly squeezed pomegranate juice, and not purchased, since sometimes there is absolutely no juice in the latter, and the sauce from it will turn out not very tasty. An ideal option would be to squeeze the juice independently from the bought grenades, but if you can’t do this, choose the highest quality juice of those that are in the supermarket.
Boil the juice, make the fire under the container minimal, and then add sugar to it. You can use brown sugar, in which case the sauce will have a more pronounced taste. If you give preference to brown sugar, double its amount.
On such a fire, cook juice with sugar for several minutes, then add softened butter to the liquid and wait until it melts. Please note that margarine and other oil substitutes are not suitable for making sauce. Moreover, the oil should be of high quality, otherwise the taste of the finished product will suffer.
At this stage, add salt and spices to the container. The number of these ingredients is adjusted based on their preferences.
In a separate container in cold water, dissolve starch, then gradually pour it into the juice, constantly stir the resulting liquid.
Stiring the liquid, bring it to the desired consistency. The finished sauce will be thick enough.
We serve the pork neck along with a pomegranate sauce, cutting it portionedly and decorating fresh mint with sheets of fresh mint at the request of the plate.

Pork neck in cream-apelsin sauce in the oven

Another very unusual recipe for cooking pork neck is in cream-apelsin sauce. The pulp is very delicate and juicy, and the sauce will give it a pronounced creamy taste.

Pork neck - 1 kg
Onion-shawl-100 g
Garlic - 4 cloves
Olive oil - 2 tbsp. l.
Red wine - 4 tbsp. l.
Orange - 1 pc.
Cream - 180 ml
Any greens - 1 beam
Salt, pepper, oregano, rosemary

We wash the pulp and dry, rub with salt and spices, leave for a couple of hours.
After that, we transfer the meat into the sleeve or wrap it in foil.
We send a pork neck to a warmed oven and cook for 45 minutes.
After this time, open the foil or cut the sleeve and bake the pulp for another 15-20 minutes.
My onion, chop.
We clean the garlic and pass through the press.
From the fruit, squeeze the juice.
Greens and finely chop.
In the stewpan, heat the oil, fry the onion for several minutes.
Next, add garlic to the stewpan, after 30 seconds we pour the wine there.
We prepare the ingredients in the container until half the wine evaporates.
After add freshly squeezed orange juice and spices at will.
A few min. Pour fatty cream into the container and add greens. We cook the sauce for a couple of min. So that it thickens a little.
Serve juicy pork with cream-apelsin sauce.

Pork neck on a vegetable pillow in the oven

Pork neck on a vegetable pillow - A nutritious and very tasty dish. Vegetables for such a delicacy can be used by a variety of.

Pork neck - 1 kg
Sweet onion - 2 pcs.
Sweet pepper - 3 pcs.
Tomatoes - 3 pcs.
Garlic - 5 cloves
Olive oil - 2 tbsp. l.
A mixture of peppers, salt

We wash and dry the meat, rub with salt and spices, flavor with oil.
Clean the garlic, and cut each clove in half.
In the pork, we make deep cuts and in each we put the half of the clove of garlic, leave the neck to pickle for 3-5 hours.
Peel and cut the onions in half rings.
My pepper, remove the seeds and leg, each pcs. Cut into 4 parts.
My tomatoes are chopped with thick circles.
Put the pepper in the sleeve, put it in such a way that other vegetables and a piece of meat can be put on it after it. At the same time, the meat will only be lying on vegetables. Pepper is a little sorted.
Put the pieces of tomatoes on the pepper, and on them chopped onions, again, we slightly suck the vegetables.
Put the pork neck on the vegetables, tie the sleeve and put it on a baking sheet.
In the sleeve we make several small punctures from above.
We send the meat to a warm -up oven for 45 minutes.
During this time, juice will be released from meat, in this juice, vegetables will prepare quite quickly and will turn out even more tasty.
After this time, cut the sleeve and brown the meat for 15-20 minutes.
Serve pork with vegetables.

Pork neck pickled in beer: recipe in the oven

It’s not a secret for anyone that pork neck pickled in beer, It turns out much juicier and more tender than usual. That is why we present to your attention this simple but very tasty recipe.

Pork neck - 1 kg
Garlic - 5 cloves
Dark beer - 250 ml
Olive oil - 2 tbsp. l.
Mustard in grains - 1 tbsp. l.
A mixture of peppers, rosemary, oregano, salt

My meat is and dry.
We clean the garlic and three on a fine grater to get a slurry from it.
Mix garlic, butter and mustard with beer.
We rub a piece of meat with salt and spices, and then put in the marinade and leave for 3-5 hours.
After this time, we wrap the pork in foil and bake in a preheated oven for 1 hour.
After this time, we unfold the foil and brown the neck for 15 minutes.
We serve a pork neck, cutting it with portioned or a whole piece.
In this case, you can make garlic sauce for meat. To do this, mix a little mustard, grated garlic and mayonnaise.

Pork neck in mayonnaise: simple recipe in the oven

This recipe for making a pork neck in mayonnaise can be called the simplest and fastest. The pulp will marinate in a traditional marinade of mayonnaise, garlic and spices.

Pork neck - 1 kg
Mayonnaise - 200 ml
A mixture of peppers, salt, Italian herbs
Garlic - 7 cloves

We clean the garlic and three to the grater.
Mix mayonnaise with garlic.
First, rub the pulp with salt and spices, and then place it in the mayonnaise mixture.
It is recommended to pickle meat for several hours.
After that, lay the pork neck in the sleeve, tie it and, making several punctures in its upper part, send the pulp to the baking sheet.
We put a baking sheet in a warm -up oven and prepare for 1 hour.
After this time, we cut the sleeve and within 10 minutes. We brown the meat.

Pork neck is perfect meat not only for barbecue, absolutely any dish can be prepared from it.

Correctly brushing the neck and preparing it properly, you will get delicious juicy and very delicate meat.