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Baked pork neck


It is a high-calorie recipe, good for gourmets and pork lovers.

  • 4 pieces of pork neck
  • 50 ml olive oil
  • ¼ teaspoon thyme
  • ¼ teaspoon basil
  • ½ teaspoon paprika
  • Salt and pepper to taste
  • 100 ml white wine
  • 1 teaspoon chopped green parsley
  • 3 tablespoons tomato paste diluted with warm water
  • 3-4 cloves of garlic or 3-4 cloves of green garlic

Servings: 4

Preparation time: less than 90 minutes

RECIPE PREPARATION Baked pork neck:

The pieces of the neck are lightly beaten with the hammer of slices, greased with olive oil on both sides, seasoned with salt, pepper, thyme, basil and paprika. Sprinkle with white wine and leave at room temperature for 1-2 hours. Then place the meat in the steak tray, add the remaining sauce, cover with a lid and bake for 1 hour (from time to time the meat is turned from side to side and sprinkled with the sauce from the tray) . When it is almost ready, remove the lid, let the meat brown a little for 10 minutes and place the tomato paste diluted with warm water and finely chopped garlic over the steak. Leave it for another 5 minutes, take it out of the oven and sprinkle with finely chopped green parsley. Serve with baked potatoes or any other garnish you want.


Ingredients for the recipe for baked pork neck with vegetables

  • 2 kg of pork neck
  • garlic
  • 30 ml of white wine
  • 1-2 tablespoons oil
  • pepper
  • homemade vegetables (dried vegetables)
  • salt
  • thyme
  • Bay leaves

Baked pork neck in hunting style. Simple and Quick Recipes

I present you a simple recipe, full of flavors and very tasty: baked pork neck prepared in a hunting style. It 's a quick recipe, just like I like to make them and I think so are you.

The preparation method is very simple and you do not need many ingredients and it is prepared very quickly as well. Preparation time 20 minutes, the food is ready in maximum 1 hour.

Ingredients for 2 servings:

  • 4 pork neck steaks
  • 1 smaller red bell pepper
  • 1 green onion
  • 2 cloves of garlic
  • 4 tablespoons oil
  • salt pepper

Method of preparation:

  • chop green onions, garlic and pepper into smaller cubes (but not very small)
  • fry in a pan with 1 tablespoon of oil and add a little water to avoid burning and add salt and pepper to taste
  • place the neck in a tray with enough water to cover it and put the rest of the oil and put it in the preheated oven at 190 degrees Celsius and leave it for about 40-45 minutes after removing it from the oven, sprinkle with salt and pepper to taste
  • then serve the neck with the previously cooked vegetables placed on top of the meat

Tip 1: it can be served with rice garnish with vegetables (click here for recipe) or with vegetables in a pan (click here for recipe) together with a glass of semi-dry or dry red wine.

Tip 2: to have a tender steak, I recommend covering the tray 5-10 minutes before removing the tray from the ovens to remove the lid or aluminum foil. Or cover the meat with water of almost 1 finger over (being covered it does not dry out from the heat of the oven and will result in plenty of sauce, a delicious sauce).


Aromatic Pork Neck, with Beer, in the Oven

Beat the pieces of meat a little and season with salt and pepper.
Grease both sides with the mixture of honey and mustard. Let cool for at least 1 hour.
Place in a heat-resistant dish, sprinkle with thyme, basil and garlic.

Sprinkle with oil and pour the beer into the bowl.
Put in the hot oven for 20 minutes, at 200 degrees, covered with aluminum foil.
Remove the foil and leave it and leave it in the oven to brown on both sides, until the meat is done and the sauce is low and slightly thickened.

Serve while hot, serving meat and sauce on a plate, along with a garnish and / or salad or pickle.


Baked pork neck with tomatoes

Baked pork neck with tomatoes is one of my favorite recipes with pork. Grilled is a crazy taste, especially if we fry it on the grill with wood, but also in the oven we can make a juicy and tender pork neck.

Many years ago, when I was going to the mountains with my parents, the pork neck was not missing from the grill, but do you know what I liked the most? Pork steak with mashed potatoes! How tender it came out, and I can't say about potatoes. But let's go back to today's recipe, the neck cooked in the oven.

This recipe is really not complicated at all slices of pork neck, but to get a delicious taste, we need quality meat, so be very careful where you buy it. It is best to go to a butcher and ask for the neck slices to be cut on the spot, they taste much better than meat already cut and packed in plastic boxes.

What do we cook from pork neck?

The whole pork neck is my favorite oven steak! Due to the fat in this piece of meat, the roast in the oven comes out tender, juicy and has a wonderful taste.

Sure, a grilled neck is everyone's favorite, isn't it? How not to make a pork neck barbecue in the summer? So, yes, this is the best choice for a delicious barbecue.

Baked pork neck, although not so popular, I guarantee it is wonderful! I really hope you try this recipe with tomatoes, I say you will like it for sure.


Ingredients baked veal neck with potatoes

  • 1 piece of veal neck rolled and tied with butcher's string (1.1 kg weighed mine)
  • 1 small carrot, cleaned and cut into pieces
  • 1 small onion, cleaned and cut into thick slices
  • 2 cloves garlic, sliced
  • 2 sprigs of rosemary (or other thyme, if you prefer), broken into pieces
  • 1 piece of celery as small as 1 egg, cut into pieces
  • 1 kilogram of potatoes, weighed, cleaned, cut into quarters
  • 2 tablespoons olive oil
  • 100 ml. White wine
  • 150 ml. chicken or vegetable soup or, as a last resort, water
  • 1 tablespoon balsamic cream
  • 30 grams of butter with 80% fat
  • coarse salt, freshly ground pepper

Seasoning and bringing the meat to room temperature

Any piece of meat, before being heat-processed, must be brought to room temperature. This veal neck roll is no exception. So I took the meat out of the fridge an hour and a half before cooking started. I removed the package and wiped it tightly with paper towels. I seasoned it with coarse salt and freshly ground pepper in abundance, all around.

In the hour and a half when it returned to the kitchen temperature, the meat was impregnated with enough spices, so that in the end it was perfectly seasoned.

Preparation of veal neck & # 8211 browning in the pan

1. Turn on the oven and set it at 150 ° C. We choose a heat-resistant dish with a lid, in which we put onions, carrots, sliced ​​garlic, celery and 1 sprig of rosemary broken into pieces.

2. Heat a frying pan over medium-high heat, add 1 tablespoon of oil and quickly brown the veal neck all around. About 1-2 minutes on each side is enough.

3. Transfer the browned veal neck over the vegetables and immediately add the white wine and chicken / vegetable soup to the pan. Grate well on the bottom of the pan, so that all the caramelized pieces, full of flavor, come off. Boil for about 2-3 minutes, until the liquid is brown. Slowly pour the liquid from the pan into the heat-resistant dish, not directly above the piece of meat, but from the side.

4. Finely chop the rosemary leaves on the second twig. Add the remaining oil over the potatoes. Add the chopped rosemary, salt and pepper to taste and mix well. Arrange the seasoned potatoes around the browned veal neck. Cover the heat-resistant dish with the lid and put it in the preheated oven at 150 ° C, at an average height, for 3 hours. After 1 hour, carefully lift the lid, turn the steak in the reverse position, cover again with the lid and continue to cook the steak until the recommended time is exhausted.

Final browning and sauce

5. After three hours, the potatoes should be very tender and the steak no less tender than these. Carefully remove the lid and raise the oven temperature to 230 ° C, the grill function. As you can see in the picture below, the veal neck and potatoes are cooked, but not the appetizing color that makes us want a steak. We continue to cook the steak and potatoes without a lid, on the grill function, for about 15 minutes or until it needs to brown nicely.

6. As soon as they are ready to brown, take the potatoes and steak out of the heat-resistant dish and place them on a plate. I put them on the lid of the pot in which I cooked them in the oven. Cover the plate lightly, to keep the neck of the veal warm but to let room for the steam to come out.

7. Prepare a saucepan and place a fine sieve on top of it. We pour all the liquid from the pot in which we cooked our veal neck in the oven, passing it through a sieve. Put the pan on the fire and add 1 tablespoon of balsamic cream. Boil the resulting liquid over high heat until it drops to about 150 ml. Turn off the heat and add the cold butter. Stir slowly and the butter that will melt in the sauce will emulsify with the proteins in it, thickening it gently. Season the sauce with salt and pepper to taste and we are ready to serve.

SERVE

I served the veal neck warm, along with the sauce put in the saucepan and the potatoes with which it was cooked and which came out as tasty as the steak. I added and some glazed carrots and beans green jumps, which matched perfectly with this juicy, rich-tasting veal steak. A delicious lunch and some sensational cold veal steak sandwiches the next day, that's what I got from the veal neck.


Baked pork neck & # 8211 Quick and tasty recipe

Baked pork neck has a special taste, of course if you know how to cook it. I have cooked pork neck many times, so I can say that this is the best recipe. Every time I do, I get a lot of praise. Try it too.

Ingredient:

  • 1.2 kg pork neck
  • 75 gr high salt, 1.1 l cold water
  • 1 tablespoon marjoram, 4 cloves garlic
  • 3-4 bay leaves

Method of preparation:

Mix 25 g of high salt with 100 ml of water in a cup and inject the liquid obtained in the neck of the pig with a syringe. We inject in different places, then we put the meat in a bowl and we start to prepare the marinade.

Mix a tablespoon of cold water with 50 grams of high salt, a tablespoon of marjoram and 4 cloves of garlic. When the salt dissolves, put the meat in the marinade and pour the rest of the water (it must be completely covered). Cover the meat with a lid and put it in the fridge, where it will stay for 4-5 days.

After the 4-5 days have passed, remove the pork neck from the marinade and place it on a paper towel to dry. After it dries, wrap it with string and place it in a heat-resistant dish.

Pour 1-2 tablespoons of oil over the pork neck and cover with a lid. Then put in the preheated oven at 170 degrees for 1.5 hours. After 90 minutes, turn off the oven, but do not remove the meat tray.

Leave the meat inside for another 1.5-2 hours, then take it out, leave it to cool, and put it in the fridge, where it will stay overnight. The next day it is cut into thin slices. Good appetite!


Aromatic Pork Neck, with Beer, in the Oven

Beat the pieces of meat a little and season with salt and pepper.
Grease both sides with the mixture of honey and mustard. Let cool for at least 1 hour.
Place in a heat-resistant dish, sprinkle with thyme, basil and garlic.

Sprinkle with oil and pour the beer into the bowl.
Put in the hot oven for 20 minutes, at 200 degrees, covered with aluminum foil.
Remove the foil and leave it and leave it in the oven to brown on both sides, until the meat is done and the sauce is low and slightly thickened.

Serve while hot, serving meat and sauce on a plate, along with a garnish and / or salad or pickle.


Pork neck differently

Great thing in Romanian, pork neck. From the shooting driver to the philharmonic flutist, the great piece delights and caresses like an old and reliable friend, especially on the long road and the grill on the run. When he gets his hands on it, the Romanian man feels masterful and free, he turns into Peer Gynt, Buddenbrook and Alain Ducasse when he was little. He touches knowingly, gives salt and criticizes the size of the pepper, analyzing it with a reddish eye on the technical nail of the little finger. You have nothing to explain. He knows. He is not sure when to use which and which, if it is correct service or service, the hyphens sometimes give him emotions, but the neck, the neck of the pig knows how to treat it, he knows the hidden springs and the states of aggregation, when he throws it on the grill it is one with it, it is there, by the fire, it feels the burn and reverberates fully and metaphysically when the lines of fat melt in the substance of the flesh. He is a creator consumed in creation. It's the alpha and omega of pork neck.
I am Romanian, a bit Hungarian, a bit Slovak, but Romanian and I tell you how I make up the neck when winter comes over the homeland.
I remember winter because then we have exotic fruits at a good price and it's a shame not to take advantage of them. Today we use three: pineapple, orange and papaya. No, not for the garnish, but for a marinade that will transform the meat by frying it to the ineffable stage.
You need 2-3 rounds of fresh pineapple, cleaned of woody parts, the juice of a small orange and the pieces of half a papaya. The rest, fruit salad, pavlova with exotic fruits, cocktail with vodka, whatever you want.


Pineapple contains bromelain, a miraculous enzyme that breaks down proteins, breaking down meat.
Orange, beyond the flavor, contains citric acid that penetrates and softens any fibers.
Papaya papaya is also a proteolytic enzyme often used for tenderizing meat.


Put them all in a blender and turn them into juice. Add a pinch of salt, pepper and thyme over the meat. Roll the neck slices through this stain and leave them in the fridge for 8 to 24 hours, as you have time.


Heat the grill well. Peel a squash, grate it and squeeze the juice. Dab it with a napkin. Sprinkle with a little freshly ground pepper. Fry it for 5 minutes on each side with a drop of oil. I recommend 10 minutes in total with spin every two minutes. Let it rest for another 10 minutes.


Today I accompanied it with a corn cream and some baked potatoes.
Bonus: For corn cream, boil 500 grams of corn kernels in salted water for 15-20 minutes. Heat in a pan 100 grams of butter and three cloves of crushed garlic. Season with salt, a drizzle of pepper and thyme. Blend until it becomes a homogeneous cream. Thin with cooking cream or corn water until you get a slightly flowing composition. Strain through a sieve to remove the shells.


And as, apart from the barbecue, the Romanian is also a poet, I say to conclude in verses:
With a neck we all owe,
That's not all if you die
As a shammar of Cismigiu
or as a Romanian grater.


Like any other steak, the pork is seasoned and placed in the pan to be placed in the oven.

How to season pork

As we well know, salt tastes good in dishes, so this neck will have to be seasoned with plenty of salt and massaged, so that the salt blends. Then sprinkle 2 teaspoons ground black pepper, 2 teaspoons cumin and 2 teaspoons paprika. The paprika will give a great flavor to the pork neck recipe on the tray, in addition to the sensational color.

Then drip 2 tablespoons of oil over the pork and massage it well, so that these spices are impregnated as well as possible. Finally, place the neck in the pan and leave it in the fridge for at least 12 hours. Before putting the tray in the oven, make sure you take it out of the fridge at least 3 hours before.

How to bake and how long to keep the pork in the oven

Cover the pan with aluminum foil and place the pork neck in the preheated oven at 200 degrees Celsius. Bake the neck in the oven for 30 minutes at this temperature, then reduce the degrees to 170 and leave the meat in the oven for another 2 hours. In the middle of cooking, make sure that the liquid level in the pan is appropriate and add half a cup of hot water.

After 2 hours of baking, take the tray out of the oven and place the diced potatoes next to the pork. Season them with salt, pepper, paprika and cumin, but do not salt the potatoes very hard, because they will also be salted from the steak sauce. Cover the baking tray with pork neck again on a bed of potatoes with foil. Then put everything in the oven at 170 degrees. After 30 minutes, remove the foil and let the meat and potatoes brown, raising the temperature to 220 degrees Celsius. This stage will take about 30 minutes, and after about 3 hours of baking, the baked nape on the potato bed will be brown and appetizing!


Pork neck with onion and garlic in the oven & # 8211 a delicious and easy to prepare dish

Baked pork with onions and garlic is cooked very quickly and eaten just as quickly. Try the recipe below and prepare a delicious meal.

Ingredient:

Ingredients for the sauce:

  • 4 tablespoons sunflower oil, 4 tablespoons soy sauce
  • 10 tablespoons spicy ketchup
  • Sweet pepper paste
  • Freshly ground black pepper

Method of preparation:

Grease a baking dish with sunflower oil. Cut the onion into slices. Put 3/4 of the onion slices in the baking dish, greased with oil and lined with baking paper.

Place the slices of nape over the onion layer. Add salt. Peel a squash, grate it and squeeze the juice. Put the remaining onion on top.

We prepare the sauce. Mix the oil, soy sauce, spicy ketchup, paprika and ground black pepper. Pour the sauce obtained over the pork neck from the baking dish.

Put the dish in the preheated oven at 180 degrees for about 1-1.5 hours. The cooking time can vary depending on the oven, so it would be good to check the meat from time to time so that it does not burn.

After the nape is cooked, take it out of the oven and put it on the plates. Pour the sauce over it. We can serve it with rice or potatoes. Have fun with your loved ones and increase your cooking!

If you liked this recipe, I recommend you to share it with your friends. They will definitely want to try it too.


Video: Saftiger Schweinebraten im Backofen zubereiten - Omas Rezept (November 2021).