Pork neck hot dishes. Long roast pork neck for the New Year's table

A steak is a thickly sliced and fried piece of meat with thin veins of fat. It pairs well with baked, fresh or boiled vegetables and makes a great family dinner option. Today's article contains the most interesting recipes for pork neck steaks in a pan.

For the preparation of such dishes, it is advisable to use fresh and high-quality meat that has not been pre-frozen. Ideally, it should have small streaks of fat, giving it a special softness and juiciness. The selected meat is washed in running water, wiped dry, cut into thick enough pieces and kept in a marinade made on the basis of soy sauce, mayonnaise, kefir, wine vinegar or any other ingredients.

In terms of spices, basil, coriander, cumin, rosemary and black pepper are best for making pork neck steaks. In addition, many recipes use garlic, celery seeds, thyme, and other condiments.

The marinated pieces of meat are sent to a well-heated frying pan and fried until cooked. The duration of the heat treatment depends on the desired result. So, to get classic steaks, from which juice does not stand out, they need to be fried for eighteen minutes, and it will take a little more than sixty seconds to cook meat with blood.

Lemon marinated steak

This juicy and aromatic dish has an amazing taste that will surely appeal to lovers of well-done meat. To prepare it, you will need:

400 grams of pork neck.
3 tablespoons freshly squeezed lemon juice.
½ tsp ground garlic.
2 tablespoons dried rosemary
1 tsp basilica.
Salt (to taste).
Lean oil (for frying).

The washed and dried meat is cut into thick enough pieces, put in a bowl and poured with a marinade made from citrus juice, crushed garlic, basil and rosemary. All this is slightly salted and placed in the refrigerator. Not earlier than five hours later, future pork neck steaks are sent to a hot frying pan greased with vegetable fat and fried until tender. Fresh vegetables will be the best side dish for browned meat.

Steak marinated with wine vinegar

The meat made according to the method described below turns out to be very tender and juicy. Therefore, it will be the perfect option for a family dinner. Before preparing pork neck steaks, make sure you have on hand:

A kilo of meat.
A teaspoon of caraway and mustard seeds.
3 onions.
A tablespoon of wine vinegar and vegetable oil.
4 cloves of garlic.
Salt, lavrushka, fresh thyme and ground pepper (to taste).
Vegetable oil (for frying).

Washed and dried meat is cut into approximately equal layers, the thickness of which is about two and a half centimeters. Pork prepared in this way is poured with a marinade made from onion rings, crushed garlic, salt, ground pepper, mustard, caraway seeds, thyme, lavrushka, vegetable oil and wine vinegar. All this is kept in the refrigerator for at least two hours. At the end of this time, the meat is removed from the marinade, dried and sent for further heat treatment. Fry pork neck steaks in a frying pan greased with heated vegetable fat until tender. They are served with baked potatoes or any vegetable salad.

Mustard marinated steaks

This aromatic and very juicy meat will surely please even the most discerning gourmets. Under its appetizing crust hides a delicate pulp that goes well with almost all side dishes. Therefore, such necks can become a worthy decoration for any feast. To prepare them you will need:

600 grams of meat.
Large onion.
2 tablespoons of vegetable oil.
30 grams of mustard.
Salt, black and red pepper (to taste).

Pre-washed and wiped dry meat is cut into one and a half centimeter layers. The resulting pieces are salted, pepper, greased with mustard and left for at least an hour. Then the marinated meat is spread in a hot frying pan, greased with vegetable fat, and fried for three minutes on each side over high heat. Then the gas pressure is reduced, and onion half rings are added to the steaks and put out all together in a closed frying pan. After five or seven minutes, they are removed from the stove and served.

Steaks in cognac marinade

We draw your attention to pork neck steaks, which allow you to cook a moderately spicy and very aromatic dish. To play it, you must have at hand:

200 milliliters of not too expensive cognac.
2 raw steaks.
2 cloves of garlic.
Salt, thyme and pepper (to taste).
Olive oil.

Before frying pork neck steaks, pieces of meat are washed in cold water and dried with paper towels. Then they are laid out in a suitable bowl and combined with crushed garlic, salt, thyme and ground pepper. All this is poured with half of the available cognac and a teaspoon of olive oil. After a couple of hours, pieces of meat are removed from the marinade, blotted and placed in a preheated pan, which already contains some vegetable fat. Fry steaks over medium heat, not forgetting to turn over periodically. They are served with a sauce made from the remaining cognac, warmed up with the juice in which the meat was cooked, and half a glass of water.

Steaks in kefir marinade

Using the technology below, incredibly tasty and tender meat is obtained. But it is prepared using a minimal set of spices, which means it is optimal for a family dinner. Before you cook pork neck steaks, be sure to double-check if you have everything you need at your disposal. In this case, you will need:

500 milliliters of 1% kefir.
A kilo of meat.
Salt and freshly ground pepper (to taste).

Thoroughly washed and dried meat is cut into thick enough layers. Then they are rubbed with salt and spices and placed in a container filled with the required amount of kefir. After a few hours, the pork steaks are laid out in a dry hot frying pan and fried until tender, not forgetting to turn over periodically. Serve browned with any fresh vegetables or boiled potatoes.

Soy sauce marinated steaks

Using the recipe described below, you can relatively quickly and easily prepare a delicious and aromatic dinner for the whole family. To do this, you should have at hand:

220 grams of pork neck.
Half a lemon.
Small onion.
2 cloves of garlic.
15 milliliters of olive oil.
Chilli.
10 milliliters of soy sauce.
Salt, lavrushka and (to taste).

It is advisable to start the process with the preparation of the marinade. To do this, spices, juice of half a lemon, grated onion, crushed garlic, crumbled bay leaves, a pinch of salt, soy sauce and chopped chili are combined in a deep bowl. Mix everything well and pour the required amount of olive oil. Pre-washed meat, cut into rather thick layers, is immersed in the resulting marinade. All this is put into the refrigerator for at least an hour. Cooking pork neck steaks in a hot, thick-bottomed frying pan, lightly greased with vegetable fat. The duration of the heat treatment depends on the thickness of the pieces.

Steaks with cherry tomatoes

This recipe will surely interest busy housewives who have to combine work and housekeeping. It allows you to quickly cook delicious meat with a vegetable side dish. To implement it, you will need:

600 grams of pork neck.
4 cloves of garlic.
180 grams of cherry tomatoes.
¼ packs of butter.
Salt, coriander, ground and hot peppers (to taste).
Olive oil.

Washed and dried pork is cut into layers, the thickness of which is about two centimeters. Rub each of them with a mixture of salt and spices, and then leave for a few minutes. After a while, they are fried in a hot frying pan greased with olive oil. Lightly crushed garlic cloves and cherry tomatoes are added to the browned steaks. all this is heated over low heat for two minutes. Then put butter in a common frying pan and wait for it to melt.

1. The recipe for cooking the neck in the oven in foil begins with the preparation of the meat. The pork must be washed, dried thoroughly and laid out on a sheet of foil. Remove excess films or large pieces of fat as desired. Since the neck is quite fatty meat, you do not need to add vegetable oil during cooking.

2. The set of spices for the preparation of this dish is minimal in order to preserve the true taste of the meat. The dried neck must be salt and pepper on all sides. Use a sharp knife to make small holes over the entire surface of the piece.

3. Garlic can be considered the main and essential ingredient. Thanks to him, the meat is surprisingly aromatic. Peel the garlic and cut each clove into 4-6 pieces. Place pieces of garlic in the cut holes.

4. The classic recipe for the neck in the oven in foil can also be supplemented with your favorite spices for meat. You can use paprika, hot peppers, dried herbs, or ready-made kits.

5. Now the foil must be carefully wrapped so as not to release excess juice and send the meat to a well-heated oven. In order for the pork to be juicy and properly cooked, it is better to set the temperature to no more than 190 degrees. After 1.5-2 hours, depending on the size of the piece of meat, the foil can be gently unfolded. Leave the neck to bake for another 15-20 minutes at a temperature of about 210-220 degrees. Thus, the meat will be juicy on the inside, and a golden brown crust will turn out on top.

Pork neck baked in the oven in foil

It is best to use neck meat for simple meals. Meat comes out very tasty if you bake it in the oven, fry it in a pan or fry it over an open fire. But for this, you also need to prepare a delicious marinade so that the meat is juicy and aromatic. Or, you can use a sauce to complement the meaty flavor and add variety to the dish.

Pork neck baked in the foil oven is a hearty and tasty second dish that can be easily prepared at home even in the simplest oven. This meat dish is perfect for both a home dinner and a festive table. Meat is consumed cold with mustard, horseradish or other sauce that is in harmony with meat products.

The cooking process is simple, and the final result depends on the spices used to marinate the neck. Rosemary, coriander, basil, marjoram, ginger, paprika, and various types of peppers are ideal for pig meat. You can add mustard, soy sauce, sour cranberries, cherries and currants to the meaty taste.

Perhaps the most important secret in the proper preparation of meat is that salt must be added after the meat has been marinated. That is, before the very process of frying or baking.

Ingredients:

Pork neck - 1 kg
Carrots - 180 g
Purple onions - 200 g
Garlic - 5 cloves
Salt to taste
Freshly ground black pepper - to taste
Ground coriander - to taste
Rosemary - 2 sprigs

1. Place the pork neck in a colander and rinse thoroughly in running water. Peel the skin with a knife and rinse again. Pat dry with a paper towel or regular napkins.

2. Take coarse rock salt and rub the meat on all sides. Sprinkle with freshly ground black pepper and coriander.

Black pepper and coriander are best used in seeds, and grind in a coffee grinder, mill or special mortar for spices before use.

3. Peel the cloves of garlic. Grate or chop with a garlic press.

Rub the garlic well on all sides of the neck.

4. Peel the purple onion, cut into half rings. Take the foil.

Place it in a suitable baking dish. Place the onion half rings on the foil in the center.

5. Place the pork neck on the onion pillow. When baked, the onion will release the juice and the meat will be stewed in an onion sauce, as it were.

Peel and rinse the carrots. Cut into rings, not thin. Lay on your neck.

Season the vegetables lightly with pepper. Add rosemary sprigs.

6. Wrap the pork neck with foil in several layers to prevent the resulting liquid from flowing out. Place on a baking sheet.

Preheat oven to 190-200 degrees. Place the neck in the oven for 60-80 minutes, depending on the power of your oven.

7. Remove the baking sheet and let cool completely without unrolling the foil. You can check for readiness by piercing the meat through the foil with a long knife.

If the meat is freely pierced and the knife is easy to reach, the pork neck is ready. After cooling completely, remove the foil and onion.

8. Pork neck baked in the oven in foil comes out very tender, juicy and fragrant. Cut the meat into slices and serve with a simple side dish of vegetables, potatoes or cereals.

You can decorate the dish with baked carrots and fresh herbs. Bon Appetit!

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

Peculiarities

The pork neck is the part located between the head and the body of the carcass, that is, along the bucks 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 over the pulp, and this is precisely the main advantage. Pork neck is often used to prepare a shish kebab, it is also baked, fried in a pan or grill. There are a lot of options for delicious dishes!

How to choose?

To cook a delicious pork neck, you must first choose the right one. When buying, pay attention to the following points:

The color of the pulp. 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 most likely the pork is 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 pleasant enough, typical for meat. If you feel sourness or putrefaction, then refuse the purchase.
It is also important where exactly you buy the pork neck. This should be done only from trusted suppliers or manufacturers. Avoid spontaneous markets and stalls, for sure the sale through them is carried out illegally and without appropriate documents. Better to go to a large hypermarket, specialty store, or a large official market.

What to cook with pork neck?

How to cook pork neck deliciously? Some interesting options are suggested below.

Option number 1

Pork baked with cheese and tomatoes will turn out to be incredibly appetizing. To prepare such an exquisite dish, you will need:

about 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 fresh slice).

Preparation:

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 add to the mixture as well.
Wash a piece of pork neck well, make several transverse rather deep cuts in it. Place the pulp in the marinade and refrigerate overnight or at least a few hours.
Next, cut the tomatoes into rings and the cheese into slices. Place a slice of cheese and a tomato into each cut in the pork neck.
Wrap the meat in foil and bake in the oven for about an hour at 190-200 degrees.
Ready! The dish is best served with potatoes.

Option number 2

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

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

Description of the cooking process:

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

Option number 3

If you want to cook pork neck unusual and tasty, then choose the option with sweet and sour sauce and vegetables. You will need the following ingredients:

500 grams of pork neck;
one head of onion;
two sweet bell peppers;
about 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 of soy sauce;
150 grams of ketchup or 70 grams of tomato paste;
three tablespoons of rice vinegar;
a quarter glass of vegetable oil.

Preparation:

First of all, you need to make the sauce. Put soy sauce, vinegar, ketchup (tomato paste must be mixed with water until smooth) and sugar in a bowl. Mix everything and whisk vigorously with a fork.
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 and cut the mushrooms into cubes, like pineapple.
The pork neck should be washed and cut into medium-sized cubes. Heat the oil in a deep enough skillet. Dip the pork in starch and fry for about five minutes. Then add vegetables with pineapple and mushrooms to it and fry everything together until tender.
Pour the sauce into a skillet, cover it with a lid and let the dish simmer for about five minutes to soak all the ingredients.
Done, you can serve!

Option number 4

This recipe is very exotic, but the dish will turn out delicious and spicy. For cooking you need:

a 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 (sea salt is best);
sprig of rosemary;
a few sprigs of thyme;
a teaspoon of dried oregano;
ground pepper to taste.

Preparation:

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. Combine 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.
Heat the oil in a skillet and fry the whole piece of pork. So it will have a golden brown crust, and all the juice will remain inside and will not stand out during further cooking.
Line a baking tray with foil, put a pork neck in it, line it with chopped orange slices, and pour orange juice mixed with water. Close the container tightly with foil.
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 to cook different delicious pork neck dishes, because they are very appetizing, and will also please your household and surprise guests.

It is recommended for use by both adults and children, as it helps to strengthen the immune system and fully develop a young body. Pork neck recipes are especially popular today. These dishes will be appropriate for a simple family dinner and when decorating a festive table. Treats with a neck are stewed, baked in the oven, in the microwave and in a slow cooker. Tomatoes, cheese, aromatic herbs and spices, herbs, tomato paste, mushrooms, bell peppers and even fruits are added to the main ingredient. Rice, potatoes and stewed vegetables are used as a side dish.

Most often, pork neck is found in recipes with these five foods:

Spicy or sweet sauces will also be appropriate for the presentation. You don't need to have special skills or outstanding culinary skills to make this treat. The most important thing is to exactly follow the requirements and recommendations specified in the recipe, to withstand the heat treatment time and the desired temperature. The result will surely exceed all expectations - guests and loved ones will be delighted.