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Baked pork neck

Baked pork neck



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  • 1 kg boneless pork neck
  • 1 green onion
  • 1 carrot
  • 3 larger cloves of garlic
  • salt
  • pepper
  • paprika
  • dried thyme
  • 1 tablespoon tomato paste

Servings: 4

Preparation time: less than 120 minutes

RECIPE PREPARATION Baked pork neck:

Wash the meat, wipe it with a napkin, then cut it into appropriate thick slices. Clean the green onion, cut the tails into rounds, and the white part into suitable pieces. Peel a squash, grate it and slice it. We clean the garlic, cut it into slices. In a tray we place the pieces of which, we put the green onion, the carrot slices and the garlic. Season with salt, pepper, paprika and a little dried thyme. In a small bowl put tomato paste, a cup and 1/2 with water, mix well. Pour this mixture between the pieces of meat. Cover the tray with foil, put it in the hot oven, at a suitable temperature, for an hour and 30 minutes. After this time we discover it, we leave it for another 15-20 minutes, until it browns nicely, but we raise the oven temperature a little. When it is ready, we take it out and serve. With pickles it went great!


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 the 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.


Steak Recipes

A delicious recipe for grilled pork steak. This recipe is even more delicious if wine and olives are used. To make the oven-baked pork neck recipe you need the following ingredients:
& # 8211 pig neck- you need 1 kilogram
& # 8211 red wine- 150 ml
& # 8211 tomato paste- 100 grams
& # 8211 black olives- 100 grams
& # 8211 bell peppers - 1 piece
& # 8211 thyme, vegeta, pepper
& # 8211 oil

How to prepare the nape of the neck? First, wash the meat well, then cut it, then season it with pepper and thyme. Separately prepare a tray, grease it with oil and put the pork neck in it.

Between the notches of the pig's neck place the olives. Then you have to make a sauce that is put over the meat. For this sauce, it is necessary to mix the wine with 30 ml of oil, vegeta and tomato paste. This sauce is added over the pork neck, after which the tray is put in the oven over medium heat. Allow to penetrate well for about an hour. Great appetite!


Recipe of the day: Baked pork neck with potatoes

The simplest and tastiest steak which satisfies the appetites of all gourmets looking for recipes it is without a doubt the pork neck in the oven with potatoes. Easy to prepare, with a result that never fails, baked pork neck is the ideal solution for a hearty dinner or an unforgettable lunch.

Baked pork neck with potatoes

Ingredient:

  • 4 pieces of pork neck
  • 5-6 potatoes
  • 2-3 tomatoes
  • 5-6 cloves of garlic
  • oil
  • White wine
  • pepper
  • salt
  • Paprika

Method of preparation:

Peel a squash, grate it and cut it into thick slices. Place the potato slices in a pan in which we pour a little oil.

Put the pork neck over the potatoes. Season everything with salt, pepper and paprika or sweet pepper as you prefer.

Pour a glass of white wine and a little water about half a glass over the pork neck and potatoes. Put the tray in the oven until we can stick the fork in the potatoes.

Meanwhile, wash the tomatoes, remove the tail and grind them in a blender or put them on a large grater.

Garlic cloves are cleaned, washed and crushed, then mixed well with tomatoes. The mixture of tomatoes and garlic is poured into the pan over the neck of the pork and potatoes. We turn off the oven after the pork neck is browned and the tomatoes are cooked.

Baked pork neck with potatoes serve hot with a few pickled cucumbers.


Cold pork neck steak

I really liked this way of preparing pork neck. An aromatic steak comes out, full of taste and well coagulated. It slices well and hot, but I like it cold the most. It has a more natural taste, compared to commercial sausages. It is perfect for canapés, but also as an appetizer at a festive meal. It is also very suitable for improvising a quick meal, as in this recipe, or for quesadilla.
Season with what you like best. I used a mix of Greek spices (containing oregano, thyme, black pepper, pepper flakes) in combination with some garlic powder.

  • a piece of 1.5-2 kg boneless pork neck
  • favorite spices
  • salt
  • mustard
  • 3 large onions

The pork neck is pricked from place to place with a thin skewer stick, piercing the meat from one end to the other. In this way, salt and spices will penetrate better inside, and the meat will cook more evenly.

The neck is salted and seasoned, greased on all sides with mustard. Cover and leave at room temperature for 3-4 hours.

Preheat the oven to 150 degrees C. Wash the onions and cut them in half, without peeling them. In a deeper tray, place the onions with the cut up, forming a support on which to place the seasoned nape. Pour water on the bottom of the pan, reaching a maximum of half the onions. The meat should not touch the water, it will cook on onion rings.

Cover the tray with aluminum foil and place in the oven. After 2 hours, remove the foil. Keep it for another hour at 150 degrees C, and every 20-30 minutes, sprinkle the meat with the sauce from the pan. If the water evaporates, add more along the way.

After three hours, increase the heat a little (170-180 degrees C) and keep it for 45-60 minutes, to brown the surface. Then remove the tray from the oven, transfer the meat to a plate and cover with foil. Slice after complete cooling. Store 4-5 days in the cold, in a covered bowl.

TOTAL: 2000 grams, 3880 calories, 392 proteins, 246 lipids, 0 carbohydrates, 0 fiber
Source: http://calorii.oneden.com

Note: These calculations are approximate. If you follow a strict diet, I recommend you do your own calculations, starting from the concrete products used.


Steak Recipes

A delicious recipe for grilled pork steak. This recipe is even more delicious if wine and olives are used. To make the oven-baked pork neck recipe you need the following ingredients:
& # 8211 pig neck- you need 1 kilogram
& # 8211 red wine- 150 ml
& # 8211 tomato paste- 100 grams
& # 8211 black olives- 100 grams
& # 8211 bell peppers - 1 piece
& # 8211 thyme, vegeta, pepper
& # 8211 oil

How to prepare the nape of the neck? First, wash the meat well, then cut it, then season it with pepper and thyme. Separately prepare a tray, grease it with oil and put the pork neck in it.

Between the notches of the pig's neck place the olives. Then you have to make a sauce that is put over the meat. For this sauce, it is necessary to mix the wine with 30 ml of oil, vegeta and tomato paste. This sauce is added over the pork neck, after which the tray is put in the oven over medium heat. Allow to penetrate well for about an hour. Great appetite!


Cold pork neck steak

I really liked this way of preparing pork neck. An aromatic steak comes out, full of taste and well coagulated. It slices well and hot, but I like it cold the most. It has a more natural taste, compared to commercial sausages. It is perfect for canapés, but also as an appetizer at a festive meal. It is also very suitable for improvising a quick meal, as in this recipe, or for quesadilla.
Season with what you like best. I used a mix of Greek spices (containing oregano, thyme, black pepper, pepper flakes) in combination with some garlic powder.

  • a piece of 1.5-2 kg boneless pork neck
  • favorite spices
  • salt
  • mustard
  • 3 large onions

The pork neck is pricked from place to place with a thin skewer stick, piercing the meat from one end to the other. In this way, salt and spices will penetrate better inside, and the meat will cook more evenly.

The neck is salted and seasoned, greased on all sides with mustard. Cover and leave at room temperature for 3-4 hours.

Preheat the oven to 150 degrees C. Wash the onions and cut them in half, without peeling them. In a deeper tray, place the onions with the cut up, forming a support on which to place the seasoned nape. Pour water on the bottom of the pan, reaching a maximum of half the onions. The meat should not touch the water, it will cook on onion rings.

Cover the tray with aluminum foil and place in the oven. After 2 hours, remove the foil. Keep it for another hour at 150 degrees C, and every 20-30 minutes, sprinkle the meat with the sauce from the pan. If the water evaporates, add more along the way.

After three hours, increase the heat a little (170-180 degrees C) and keep it for 45-60 minutes, to brown the surface. Then remove the tray from the oven, transfer the meat to a plate and cover with foil. Slice after complete cooling. Store 4-5 days in the cold, in a covered bowl.

TOTAL: 2000 grams, 3880 calories, 392 proteins, 246 lipids, 0 carbohydrates, 0 fiber
Source: http://calorii.oneden.com

Note: These calculations are approximate. If you follow a strict diet, I recommend you do your own calculations, starting from the concrete products used.


Ingredients baked veal neck with potatoes

  • 1 piece of rolled and tied calf's neck 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 runs out.

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 allow 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 neck with prunes

Peel an apple and cut it into cubes.
Remove the prunes from the seeds and cut in half.
In the neck piece, washed and dried, with the help of a knife, we make small pockets that will be filled with a mixture of apples and smoked plums (half the amount).
Season, and with the help of a food string we tie the piece of the nape of the neck (I didn't find it and I used the papiota thread).
The prepared meat is fried in a pan on all sides in butter and a little olive oil, after which we deglaze with white wine. Put the meat and the resulting sauce in the oven in a pan for one hour at 170 degrees.
After 30 minutes, add the rest of the prunes and apples.
The breaded pork neck is served portioned together with the sauce and fruit from the tray.

A recipe proposed by: Adriana Dumitru (Adriana_Dumitru_1)


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