Pork neck is simply delicious when cooked in a large piece on the grill, but it can be quite decently roasted at home in the oven. Moreover, for such meat, both a sleeve and a foil are suitable, and you can also do without them altogether. So how do you cook a pork neck?
To bring this recipe to life in the culinary sleeve, you will need the following ingredients - 0.7-1 kg of pork neck, 5-6 cloves of garlic, 4-5 tbsp. hot mustard (you can also with grains), coarse salt, a mixture of pork spices.
Of course, it is best to purchase pork meat chilled rather than frozen. Such a product will be softer and more delicate, and it will be able to save you from unscrupulous sellers who freeze or freeze the neck several times.
So, first rinse the meat well, and cut the garlic into slices, which will be convenient for later chopping a piece of pork neck. After that, rub it well with salt, mustard and spices (do not forget black and red peppers, well, the rest is to taste). In principle, the meat is already ready for baking, but it can be made even tastier if left to marinate in this form overnight. Then put the meat in your sleeve, try to blow as much air out of it as possible, and wrap it up at both ends.
Cook the meat in several stages. First, at a temperature of 220 degrees, 20-25 minutes, then another 30 minutes at 180 degrees. Moreover, in order for the pork neck to acquire a beautiful blush, 10 minutes before the end of cooking, cut the sleeve from above to form an appetizing fried crust. But do not rush to take out the meat immediately after turning off the oven, it is better to leave it in the oven for another 15-20 minutes.
For baking in foil, take the same amount of pork meat, 4-5 cloves of garlic, salt and black pepper. Pass the garlic through a crusher, mix it with pepper and salt, then rub the neck with the resulting mixture.
In this recipe, the meat will be completely marinated for only 3-4 hours in the refrigerator, since the garlic is quite pungent and will penetrate well into the piece. But don't forget to cover with cling film or place in a container.
Wrap the pork tightly in foil so that there are no holes left for the precious juice to leak out. Then place in the oven for an hour at a temperature of 210 degrees. After this time, cut the foil, open its edges, reduce the oven power to 160 degrees and bake the pork for another 30 minutes. Do not try to hold it on longer, as otherwise the pork will become dry and not juicy.
If you want to cook the neck right away with a side dish, take the following simple products - 0.6-0.7 kg of meat, 1 kg of potatoes (young vegetables are best), 100-150 g of butter, a bunch of dill, 3-4 cloves of garlic, salt and pepper.
First, chop the herbs finely, and pass the garlic through a press. Combine both ingredients with butter. Rinse the neck thoroughly and make small pockets in it with a knife, in which put the spicy butter. Season the pork with salt and pepper. Peel and cut the potatoes in half. On a baking sheet, place a piece of the neck surrounded by vegetables. First, bake in the oven for an hour at a temperature of 150-160 degrees, then let the pork cool in the oven for about half an hour.
