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Interesting recipes for stewing pork neck. Neck baked in the oven as a whole piece. Roasted neck recipes. Bake in the sleeve

Pork neck is rightfully considered the most delicious part of the meat carcass, from which you can prepare a variety of dishes. Below are the most delicious pork neck dishes with step-by-step cooking instructions.

A piece of aromatic and juicy meat cooked in the oven is a very popular dish that has won love for its simplicity of execution and richness of taste.

Ingredients:

• 1 kg neck;
• 5 onions;
• mustard;
• mayonnaise;
• vinegar;
• salt and spices.

Cooking method:

1. Spices are mixed in a bowl and rubbed onto the previously washed and dried neck.
2. While the meat absorbs salt, the marinade is prepared: the onions are cut into half rings and filled with vinegar solution.
3. After 15 minutes, the neck is poured with marinade and sent into the cold for 2 hours.
4. After the specified time, the meat is laid out on a baking sheet, where it is smeared with mustard and mayonnaise sauce.
5. The neck is baked for 2 hours in an oven preheated to 180°C.

Advice. When choosing a piece of neck, you should pay attention to the fat layers, which should be white or pink, which indicates the freshness of the pork.

How to deliciously fry meat in a frying pan

Mayonnaise is an excellent ready-made marinade for pork neck, the acidic environment of which makes the meat more tender, softening its fibers.

To make pork in a frying pan juicy, with an appetizing brown crust, you need a minimum of products:

• 700 g neck;
• a pack of mayonnaise;
• sunflower oil;
• spicy spices.

Sequence of actions:

1. The meat piece is washed and dried, after which it is cut into small slices.
2. In a bowl, mayonnaise is mixed with spicy spices.
3. In a deep bowl, where the neck slices were laid out, add mayonnaise dressing, and then mix everything thoroughly.
4. After 30 minutes, during which the contents of the bowl are mixed twice, the meat is sent to the frying pan with a small amount of oil.
5. The neck is fried with constant stirring for 10 minutes over intense heat, which is then reduced so that the meat is cooked under the lid.

Onion lovers can add chopped vegetable when preparing the marinade.

Very tasty kebab

Fragrant pieces of pork neck cooked on coals will not leave anyone indifferent. Especially if close friends have gathered around the fire.

To prepare you will need:

• 2 kg neck;
• 4 onions;
• a set of spices for barbecue (pepper, basil, khmeli-suneli and others);
• salt.

Step-by-step cooking instructions involve performing the following steps:

1. The neck is washed and cut into fairly large pieces that fit in a deep bowl.
2. The onions are peeled and cut as follows: cubes are prepared from one half, and rings from the second.
3. The meat is thoroughly mixed with the chopped vegetables so that the latter releases its juice.
4. Spices are poured into a bowl with the main ingredient, after which it is sent into the cold for at least 3 hours.
5. While the fire is burning, the meat is removed from the refrigerator, salted and threaded onto skewers.

The neck is fried on hot coals while systematically turning the skewers.

Pork neck steak in kefir marinade

In the traditions of American cuisine, steak is prepared from beef or veal. However, our housewives, having experimented with “overseas” food, expanded the recipe.

To create a meat dish from 1 kg of neck, you additionally need:

• ½ l kefir;
• freshly ground pepper;
• salt.

During preparation:

1. The washed and dried meat is cut into pieces 3 cm thick, after which they are lightly beaten.
2. The steaks are placed in a bowl, where they are sprinkled with spices and salt and filled with fermented milk product.
3. When the meat pieces have been marinated under cling film in the refrigerator (about 2 hours), the steaks are fried in a dry hot frying pan for 4 minutes on each side.

Advice. If the neck begins to burn, then you should pour a little fermented milk marinade into the pan.

With soy sauce in a slow cooker

Meat lovers who are trying to stick to a diet will love the recipe, which does not use a drop of oil.

To create a culinary creation you need:

• 750 g neck;
• 2 onions;
• 2-4 tablespoons of soy sauce;
• head of garlic;
• hops-suneli and salt.

Stages of preparing meat in its own juice:

1. The washed and dried neck is cut into medium slices, which are covered with spices and salt in a separate bowl.
2. Add crushed or pressed garlic, as well as onions cut into thin rings.
3. After thorough mixing, the contents of the bowl are poured with soy sauce and left for half an hour.
4. After the above-mentioned time has passed, the meat is transferred to the multicooker bowl, which is turned on to the “Stewing” mode for 1.5 hours.

To give the onion more juice, you should mash it well with your hands before adding it to the meat.

Meat dish in French

The French-style meat that many of us love is in no way connected with French cuisine, where the original dish is called “Orlov-style Veal.” It contains: beef meat, mushrooms, onions, potatoes and bechamel sauce with cheese.

In Russia, the recipe has undergone major changes and provides for the following products:

• 500 g neck;
• 4 onions;
• 400 g mayonnaise;
• 200 g cheese;
• a little sunflower oil;
• salt and herbs.

The dish is prepared as follows:

1. The processed meat is cut across the grain into layers 1 cm thick, after which the pieces are lightly beaten.
2. The onions are cut into thin rings.
3. The cheese is grated.
4. Place the salted meat on a greased baking sheet and cover it with onions.
5. The base of the dish is poured with mayonnaise, after which it is sprinkled with cheese shavings.
6. The meat is baked for 25 minutes at 180°C.

Pork neck in sweet and sour sauce

Fans of Asian cuisine will be delighted when they try a piece of melt-in-the-mouth meat in a sweet and sour sauce.

Ingredients of the dish:

• ½ kg neck;
• 100 ml soy sauce;
• 15 g each of flour and starch;
• small carrot;
• half a bell pepper;
• 100 g canned pineapples;
• a piece of butter;
• 50 g ketchup;
• 40 g sugar;
• 30 ml vinegar.

How to cook juicy meat for the second in the traditions of Asian cuisine:

1. The washed meat is cut into small slices, which are beaten and cut again, but into 2 halves.
2. A marinade is prepared from ½ soy sauce, flour and starch, which is poured over the neck.
3. While the pork is marinating, the carrots are grated and the peppers are cut into pieces.
4. The vegetables are fried with the addition of chopped pineapples at the end.
5. A sauce of ketchup, sugar and vinegar is prepared in a bowl.
6. Separately, pieces of meat are fried in butter, to which, after the formation of a golden brown crust, frying and sweet and sour sauce are laid out.

In order for the meat to acquire a rich sweet and sour taste, after adding the sauce, the dish simmers for another 10 minutes under the lid.

If you find a piece of pork neck in the refrigerator, then you should not rush to prepare an ordinary dish. Thanks to original recipes, you can create an exquisite dish from it, worthy of becoming a table decoration.

Pork is in great demand because this meat has a sweetish taste and juiciness. Perhaps not a single holiday is complete without its presence on the table. The neck of pigs is especially tasty and tender. The fibers in it are thinner than in other parts of the carcass, and there is more fat here, which is why this meat is so juicy. “Popular about health” will tell you how to deliciously cook pork neck in the oven. Learning how to properly bake the neck part is very important, because no one wants to spoil such a wonderful product.

How to choose a pork neck?

To make the dish truly tasty and juicy, you need to try to choose high-quality pork. What to pay attention to:

1. Give preference to fresh, chilled meat that is pale pink in color.

2. Smell the pork - if the smell is pleasant, slightly sweet, this is a good sign. If there is no smell at all, most likely it is an imported product that has been treated with chemicals.

3. Pay attention to the color of the sebaceous veins - they should be white or milky, but not yellow. This color indicates that the pig was already aged.

Buy pork neck from trusted sellers or farmers so as not to harm your health and get a guaranteed quality product.

How to deliciously bake pork neck in the oven?

Sleeve recipe with pre-marination

Ingredients: 1 kg of fresh neck, 2 tablespoons of mustard, 4 cloves of garlic, pepper - 1.5 teaspoons, salt - a large pinch. You can also take spices intended for pork.

Let's start marinating the meat. To do this, wash the piece and dry it with napkins. Slice the garlic cloves into thin slices. Take a sharp knife and use its tip to make small pockets. Insert a garlic slice into each of them. Then combine mustard with pepper and salt. Rub the meat thoroughly on all sides with this mixture. Wrap it in a baking sleeve and place it in the refrigerator. Let the neck marinate for at least 6 hours, preferably 12.

We take out the package and place it on a baking sheet. Make sure the sleeve is tied tightly. Turn on the oven to 200 degrees, put the pork neck in there. Baking time in the sleeve is 45 minutes. At the end of this period, you need to cut the sleeve and lower its edges down to expose the meat. In this form, it needs to be baked for about 30 minutes until a blush appears on the surface. It’s easy to check the readiness of the product - pierce it with a knife deep enough. Make sure the juice flows out clear. This means the neck is ready, you can serve it to the table.

Bake pork neck in foil with tomatoes and cheese

Let's look at another way to prepare a delicious pork neck. This dish has an elegant and appetizing appearance and may well qualify for a presence on the holiday table.

Ingredients: pork neck (whatever you have, the main thing is that it is thick), tomatoes - 4 pieces, cheese - 100 g, salt - 2 tsp, a mixture of peppers - 2 tsp, dried ground garlic - to taste.

Wash the meat and be sure to dry it. Combine spices in a bowl, including ground garlic. Make deep cuts on the neck so that the layers of meat do not separate from the base. The thickness of each section is approximately 1-1.5 centimeters. Rub the entire piece with the seasoning mixture, and treat thoroughly with spices also between the meat plates.

Cut the tomatoes into thin slices and do the same with the cheese. Now our task is to stuff the meat with cheese and tomato rings. Carefully insert tomato slices and cheese slices between the meat sections. Turn on the oven at 200 degrees. Wrap the pork neck tightly in foil and place on a baking sheet. Bake covered for an hour. Then unfold the foil, pour the juice over the meat and leave to bake for another 30 minutes. The temperature must be reduced to 180 degrees.

Pork neck baked in the oven with potatoes and cheese

Pork neck can also be baked with a side dish. Potatoes go well with meat; in addition, they will be saturated with the juice and aroma of pork, making it very tasty.

Ingredients: pork neck – 1 kg, potatoes – 1.2 kg, vegetable oil – 2 tbsp. l., onions - 2 heads, salt, a mixture of peppers, bay leaf, cheese - 100 g, tomatoes - 3 pieces, cheese - 100 g.

Wash the meat, cut into slices a little more than a centimeter thick, beat, salt and pepper. Cut the onion into rings, mix with neck pieces, and leave to marinate in the room for 2 hours. Peel the potatoes, cut the tubers into 4-6 parts. Cut the tomatoes into slices and grate the cheese.

We fill the sleeve in this way - we put the potato slices down, after salting them and rolling them in oil. Top the potatoes with tomatoes, then a layer of pork with onions and a bay leaf for flavor. We don't use cheese yet. Tie the sleeve tightly and place it in the oven on a baking sheet. Temperature – 200 degrees, cooking time – 1 hour. After this, cut the sleeve and sprinkle the meat with cheese, let it melt and brown a little.

You can experiment with pork neck as much as you like - this product is good in any form, but when baked, the meat acquires a special juiciness and aroma. Cooking a tasty pork neck in the oven is not difficult - the main thing is to marinate it with spices so that the meat turns out spicy. Remember, so that the product does not lose its juiciness, it is better to bake it in a sleeve, foil or under a cheese coat. Complete your recipes for preparing pork main courses with the recipes above!

The neck is the tender and most delicious part of the pork. A thin layer of fat between the fibers gives the meat juiciness.

This part of the carcass is baked and also grilled, steaks or a very tasty kebab are prepared.

Pork neck in the oven in foil - basic cooking principles

Pork neck in the oven in foil turns out juicy and incredibly tasty. You can pleasantly surprise your guests with this dish. Preparing the ingredients takes a little time. The pork is then cooked in the oven for a couple of hours.

To cook pork neck in the oven in foil, use spices and herbs. The dish will turn out juicy if you do not cut off all the fat from the meat. But you can focus on your own preferences. Bake pork in a thick-walled heat-resistant dish made of metal or ceramics. The meat marinade is prepared in a container that does not oxidize.

The readiness of pork is easy to determine. The meat is pierced with the long edge of a knife and if the ichor does not flow out, the dish is ready.

Pork can be cooked with mushrooms, vegetables or cheese. The result will be a full-fledged main dish, which will not be a shame to serve even on a festive table.

Recipe 1. Pork neck in the oven in foil

Ingredients

vegetable oil;

kg pork neck;

sea ​​salt;

two bay leaves;

four cloves of garlic;

rosemary and black pepper;

60 liters of sour cream or mayonnaise.

Cooking method

1. Crush the peeled garlic through a press, combine the pulp with broken bay leaves, spices and salt.

2. Wash the meat and dry it with paper towels. Lubricate a piece of pork with a spicy mixture and sour cream or mayonnaise. Marinate for several hours or leave overnight in a cool place.

3. Then wrap the pork neck in foil and bake for half an hour at 200 degrees. Then turn the temperature up to 180°C and cook for another hour.

4. Make a cut in the foil, unfold it and put it in the oven for another quarter of an hour. Serve the meat, cut into slices, with vegetable salad or boiled potatoes.

Recipe 2. Pork neck in the oven in foil with mushrooms and vegetables

Ingredients

pork neck – 1.5 kg;

spices;

champignons – 200 g;

dried thyme - a couple of sprigs;

large carrot;

garlic - three cloves;

potatoes - ten tubers.

Cooking method

1. Rinse the pork neck and pat dry with napkins. Now marinate the pork. To do this, salt it, sprinkle with different spices, add thyme.

2. Peel the garlic cloves and cut into slices. Make punctures in the meat and stuff it generously with pieces of garlic. Coat on all sides with vegetable oil. Leave in a cool place for several hours, or even better, overnight.

3. Remove the meat and place it in a pan lined with foil.

4. Peel the potatoes, wash them and cut them lengthwise into 6-8 pieces. Cut the peeled carrots into large rings, rinse the mushrooms and divide into 4 parts. Season the vegetables with salt and pepper, lightly drizzle with vegetable oil, and place in the pan with the meat.

5. Place the pork in the oven for an hour and a half. At the end, open and leave to bake for another 15 minutes. Determine readiness by piercing the meat with a sharp knife; if the ichor does not stand out, the dish is ready.

Recipe 3. Pork neck in the oven in foil with mustard

Ingredients

four cloves of garlic;

mustard – 30 g;

drain butter or melted fat – 30 g;

pork neck with layers of lard – 800 g;

two bay leaves.

Cooking method

1. Rinse a piece of pork neck under running water and dry. We make a kind of accordion out of a piece of meat by making deep transverse cuts. This will allow the meat to marinate well. Rub the pork with a mixture of salt and spices and leave overnight. Insert garlic slices into the slits. Wrap the neck tightly with cling film and leave in a cool place.

2. The next day, remove the film from the piece of pork and prepare the product for baking. Grease the foil and line a deep pan with it. Place marinated pork in it.

3. Coat the product with mustard, wrap it in foil and bake at medium temperature for at least an hour.

4. About 20 minutes before the end of cooking, unroll the foil and pour the juice formed on the baking sheet over the dish. Serve the neck hot.

Recipe 4. Pork neck in the oven in foil with tomatoes

Ingredients

kg pork neck;

five cloves of garlic;

150 g cheese;

80 ml soy sauce;

100 ml vegetable oil;

200 g tomatoes;

30 g mustard.

Cooking method

1. Wash a piece of pork neck, dry it and place it on a cutting board. Cut the pork into equal parts without cutting all the way through.

2. Rub the meat with salt, spices and pepper. Peel the garlic and chop the cloves into thin slices. We make small cuts and insert garlic slices into them.

3. Prepare the marinade. Mix freshly squeezed lemon juice with soy sauce, vegetable oil and mustard. Mix well.

4. Place the pork in a deep bowl and pour the marinade over the meat. Cover with a lid and place in the refrigerator overnight.

5. Cover the baking container with foil, folding it in half. Transfer the meat into the mold. Wash the tomatoes, wipe with a towel and cut into rings. The cheese was divided into thin slices. Place tomato rings and slices of cheese into the slits.

6. Cover with a second sheet of foil and place in a preheated oven. Bake for an hour at 200 C. Then remove the foil and cook for another quarter of an hour to form a delicious crust on top.

Recipe 5. Pork neck in the oven in foil with vegetables

Ingredients

eggplant;

400 g pork neck;

bulb;

50 g parsley and cilantro;

100 ml vegetable oil;

three cloves of garlic;

30 ml lemon juice;

three meaty tomatoes;

bell pepper

Cooking method

1. Chop the eggplants in advance, place them in a deep bowl and sprinkle with salt to remove the bitterness.

2. Peel the remaining vegetables and chop them into medium cubes or any other way. Crush the garlic with the back of a knife and chop finely.

3. Cut the pork neck into steaks. We wash them and dry them with paper napkins. Sprinkle the pork with lemon juice and salt. Leave the meat to marinate for 10 minutes.

4. Fry all the chopped vegetables in a frying pan, except tomatoes. We place the products in the frying pan in the following order: first the onion, then the bell pepper and the eggplants, previously rinsed from salt.

5. Mix roasted vegetables, fresh tomatoes, crushed garlic and finely chopped herbs in a deep container. Salt the mixture, add seasonings to taste and mix.

6. Place the frying pan over high heat and fry the steaks on both sides. Three minutes on each will be enough.

7. Cover a baking sheet with foil and coat it with oil. Place fried steaks and vegetables on the deco.

8. Wrap the food in foil and tuck the edges.

9. Bake the pork neck in the oven for about 15 minutes at 180 C. If you did not fry the vegetables, leave the dish in the oven for another ten minutes.

Recipe 6. Pork neck in the oven in foil with prunes and wild garlic

Ingredients

80 ml olive oil;

kg pork neck;

5 g dry mustard;

12 pcs. prunes;

half a hot chili pepper;

wild garlic – 5 pcs.;

freshly ground pepper;

clove of garlic;

sea ​​salt.

Cooking method

1. Wash the prunes, pour boiling water over them and leave for a quarter of an hour.

2. Place dry spices in a small bowl. Finely chop the wild garlic and chili pepper. Transfer the resulting mixture of wild garlic and pepper into a mortar. Here we also send a mixture of spices, garlic squeezed through a press and pour in olive oil. Grind everything together thoroughly with a pestle.

3. Wash the neck, dry it with a paper towel and cut it into an accordion shape.

4. Drain the infusion from the prunes and dry it. Rub the meat with our spicy mixture. Place a couple of prunes in each cut.

5. Wrap the pork in foil and place it in the refrigerator for 12 hours.

6. Preheat the oven to 200 C. Without unrolling the foil, place the meat in a mold and place in the oven. Cooking for an hour. Then tear the foil on top, uncover the meat and bake for another 15 minutes to form a golden brown crust on top.

Recipe 7. Pork neck in the oven in foil with onions

Ingredients

one and a half kg of pork neck;

six onions;

pepper and sea salt.

Cooking method

1. Rinse the pork neck under the tap to wash off the blood. Then rub the piece of meat with a mixture of salt and pepper; you can use other spices to taste.

2. For the onion marinade, cut the peeled onion into rings or half rings. Place the onion in a bowl and add a little vinegar and water to it. Mix and leave everything to marinate for 15 minutes.

3. Rub the pork neck with onion marinade. Pre-squeeze the onion and place it on the surface of the meat. Marinate the pork neck for about an hour or two.

4. Lubricate the pork with mayonnaise and mustard. Cover the pan with foil, place a piece of pork neck on it and cover with a second sheet of foil. Bake for about two hours until fully cooked.

• Do not marinate food in aluminum containers, as it oxidizes and the food may acquire a metallic taste.
• The marinating and baking time depends on the size of the piece of pork neck.
• It is better to bake the pork neck in a whole piece, so the meat will turn out juicy and soft.
• To keep the meat tender, leave it in the marinade overnight.

Most gourmets prefer to choose pork when preparing meat dishes. Pork is considered not only a filling, high-calorie and nutritious product, but also very tender meat. Of course, the method of preparing a dish and its taste depend on the ingredients, and most importantly, on the selected piece of meat. Pork neck is a very soft and juicy meat that is perfect for a delicious appetizer or barbecue.

A selection of the best recipes for cooking pork neck in the oven will help you surprise your family and guests with the sophistication of the dish.

How to choose a pork neck, and what ingredients are needed to prepare it?

Pork neck is an elongated piece of meat that has no bones but small layers of fat. The layers should have a white or pinkish color, which indicates the freshness of the meat. You can prepare many dishes from pork neck. The main thing is to choose the right ingredients.

As a rule, the following set of products is often used to cook pork:

• garlic;
• potato;
• salt;
• pepper (bell and hot);
• various spices;
• tomatoes;
• all kinds of marinades;
• carrot.

The general list of ingredients for preparing a dish changes depending on the recipe you choose. If you want to make a wonderful side dish, try roasting a whole piece of pork neck in the oven.

A selection of the best baked pork neck recipes

The most popular recipe among housewives is baking meat in the oven.

Whole pork neck recipe

Compound:

• pork neck - 1-1.5 kg;
• onions - 5-6 pcs.;
• salt and pepper (to taste);
• mustard;
• mayonnaise (medium fat or high calorie).

Preparation:

Recipe for delicious pork neck baked in a sleeve

If you have a baking sleeve, then the recipe for cooking pork neck in this way is suitable for you.

Compound:

• pork neck - 1 kg;
• garlic - 3 cloves;
• mustard - 2 tsp;
• salt - 1 tsp;
• water - 1 tsp;
• pepper and spices to taste.

Preparation:

Preparation:

1. Be sure to wash the neck and dry it with a towel. Peel the garlic and chop finely. You can pass the cloves through a press. Lubricate the surface of the neck with salt, pepper and garlic.
   
2. Cover the neck of the garlic mixture rubbed with food-grade plastic wrap and let it sit for about 3 hours before moving on to the next step.
   
3. After the time has passed, transfer the meat to foil. There should be no holes in the foil. Wrap the pork neck tightly in foil, place it on a baking sheet and put it in the oven.
   
4. The foil will not allow the resulting juice to leak out, so the meat will turn out juicy and soft. Bake for about an hour.
5. Without removing the meat from the oven, carefully cut the foil on top so that it can brown.
   
6. Check readiness with a knife or toothpick. There should be no ichor in the finished neck. You can prepare any side dish for this meat dish.
   

Secrets of cooking pork neck: a note for the housewife

If you decide to cook pork neck, then you need to remember the most important rule: it is always cooked in one piece. Due to the fat layers, the meat turns out juicy, soft and aromatic. If you cut the neck into portions before cooking, they may turn out a little dry.

Be sure to use garlic, pepper, salt and marinade to prepare pork neck. You choose the marinade recipe solely according to your taste. If you decide to bake pork neck along with vegetables, then potatoes are best. Remember that the pork should not be tough or soaked in marinade around the edges. Therefore, you need to set aside an additional couple of hours for marinating.

As you can see, all the recipes are very easy to follow. If you decide to please yourself, your guests or relatives with a meat masterpiece, be sure to bake the pork neck in the oven. The exquisite aroma of garlic and spices, the juiciness and unsurpassed taste of a whole piece of meat will not leave anyone indifferent.

Pork neck is one of the best parts of the carcass, so you can cook a lot of delicious dishes from it! Find out the best recipes.

Peculiarities

Pork neck is the part located between the head and body of the carcass, that is, along the sides behind the cheeks. The meat in this area is very tender and not the fattest. Fat, of course, is present, but there is not much of it, and it is evenly distributed throughout the pulp, and this is precisely the main advantage. Pork neck is often used for shish kebab, and it is also baked, fried in a pan or grilled. There are tons of delicious food options!

How to choose?

To cook a tasty pork neck, you must first choose it correctly. When purchasing, pay attention to the following points:

• Flesh color. It should be light pink with white streaks. If the meat has an unnatural pink bright color, it is probably of poor quality and contains dyes. If the shade is pale or yellowish, then the pork is probably stale.
• Fat should be present, but there should not be a lot of it in the neck. In this case, we can talk about the so-called “marbling”, this term means that the fat is evenly mixed with the pulp, which is why the meat resembles marble. In addition, it should be milky or white, but not gray or yellow.
• The smell should be quite pleasant, characteristic of meat. If you feel sourness or putrefaction, then refuse to purchase.
• It is also important where exactly you purchase the pork neck. This should only be done from trusted suppliers or manufacturers. Avoid spontaneous markets and stalls; sales through them are probably carried out illegally and without the appropriate documents. It is better to go to a large hypermarket, specialty store or large official market.

What to cook from pork neck?

How to cook pork neck deliciously? Below are some interesting options.

Option #1

Pork baked with cheese and tomatoes will be incredibly appetizing. To prepare such a delicious dish you will need:

• approximately 1.5 kilograms of pork neck;
• two tomatoes;
• three cloves of garlic;
• a tablespoon of mustard;
• a tablespoon of lemon juice;
• five tablespoons of vegetable oil;
• a pinch of ground pepper (you can use a mixture of different peppers);
• three tablespoons of soy sauce;
• 100 grams of hard cheese;
• a teaspoon of ground ginger root (or a piece of fresh).

Preparation:

1. First you need to make the marinade. To do this, mix vegetable oil with soy sauce, mustard, lemon juice and ground ginger (fresh must first be grated). Chop the garlic and also add to the mixture.
2. Wash a piece of pork neck well, make several rather deep transverse cuts in it. Place the pulp in the marinade and refrigerate overnight or at least for a few hours.
3. Next, cut the tomatoes into rings and the cheese into slices. Place a piece of cheese and tomato into each cut made in the pork neck.
4. Wrap the meat in foil and bake in the oven for about an hour at 190-200 degrees.
5. Ready! The dish is best served with potatoes.

Option No. 2

Pork neck can be easily and quickly baked in foil. To do this, prepare:

• kilogram of pork neck;
• five to seven cloves of garlic (to taste, more or less);
• approximately 1.5 teaspoons of salt;
• half a teaspoon of ground red or black pepper.

Description of the cooking process:

1. First you need to wash and dry the meat well.
2. Peel the garlic and chop it in any way, for example, pass it through a garlic press, grate it or finely chop it with a knife.
3. Mix chopped garlic with salt and pepper. Rub a piece of pork neck thoroughly with this mixture, trying to press the ingredients into the pulp. Let the meat marinate a little in the refrigerator (one to two hours is enough).
4. Wrap the piece in foil so that it is completely covered. If it is large, then use several layers, since the fat should not leak under any circumstances during the cooking process, otherwise the meat will turn out dry.
5. The oven should be preheated to approximately 200-220 degrees. Bake the pork neck for approximately 60-70 minutes.

Option #3

If you want to cook pork neck in an unusual and tasty way, then choose the option with sweet and sour sauce and vegetables. The following ingredients will be required:

• 500 grams of pork neck;
• one head of onion;
• two sweet bell peppers;
• approximately 50 grams of pineapple (canned can be used);
• 100 grams of porcini mushrooms or champignons;
• half a glass of sugar;
• three to four tablespoons of starch;
• 50-70 ml soy sauce;
• 150 grams of ketchup or 70 grams of tomato paste;
• three tablespoons of rice vinegar;
• a quarter cup of vegetable oil.

Preparation:

1. First of all, you need to make the sauce. Place soy sauce, vinegar, ketchup (tomato paste must first be mixed with water until smooth) and sugar in a bowl. Mix everything and beat vigorously with a fork.
2. Bell peppers need to be peeled from seeds and stalks and cut into strips. Peel the onion, cut into thin half rings or rings. Wash the mushrooms and cut them into cubes, just like the pineapple.
3. The pork neck should be washed and cut into medium-sized cubes. Heat the oil in a fairly deep frying pan. Coat the pork in starch and fry for about five minutes. Then add vegetables with pineapples and mushrooms to it and fry everything together until cooked.
4. Pour the sauce into the frying pan, cover it with a lid and let the dish simmer for about five more minutes so that all the ingredients are soaked.
5. Done, ready to serve!

Option No. 4

This recipe is very exotic, but the dish will turn out tasty and piquant. To prepare you need:

• kilogram of pork neck;
• two oranges;
• four cloves of garlic;
• a glass of orange juice;
• a quarter glass of water;
• 1.5 tablespoons of salt (it is best to use sea salt);
• sprig of rosemary;
• several sprigs of thyme;
• a teaspoon of dried oregano;
• ground pepper to taste.

Preparation:

1. Wash the pork. Next, prepare a kind of marinade. To do this, grate the zest of one orange, finely chop the rosemary and thyme. Peel and chop the garlic. Mix the zest with herbs, dried oregano, pepper, salt and garlic. Rub the pork neck with this mixture and let it marinate for about 10-12 hours.
2. Heat the oil in a frying pan and fry the whole piece of pork. This way it will have a golden brown crust, and all the juice will remain inside and will not be released during further cooking.
3. Cover a baking tray with foil, place the pork neck in it, cover it with sliced ​​oranges, and also pour orange juice mixed with water. Cover the top of the container tightly with foil.
4. Place the pork in an oven preheated to 180 degrees for about 50-60 minutes. At the end, the foil can be removed from the baking sheet to brown the meat.

Be sure to try preparing different delicious dishes from pork neck, because they are very appetizing, and will also please your household and surprise your guests.