Pork neck: recipe

Pork neck - soft and tender meat. It is ideal for shish kebab, grilling, stewing, baking and frying. We offer several tasty and simple ways of cooking meat.

Pork neck. Recipe with honey saucepork neck recipe

Honey is not only a sweet treat. Its properties and taste qualities are well suited for the preparation of sweet and sour sauces. For pork with honey you will need:

  • about 500 grams of neck;
  • several cloves of garlic;
  • vegetable (olive or sunflower) oil - 2 tablespoons;
  • juice of lemon (you can take concentrated juice from the package) - 2 small spoons;
  • liquid honey (you can also candied, only pre-melt it) - a few spoons;
  • sauce soy - a few spoons;
  • seasoning curry - to taste;
  • drinking water - 10-20 mg;
  • salt and red pepper.

Recipe for pork neck in honey saucepork necktie recipe

Start with the preparation of meat. Rinse the piece in cold water. Dry it. If there are film, then remove them. Slice the neck. Make sure that the pieces are cut across the fibers. Slices should be about a centimeter thick. Slightly beat them with a kitchen hammer. Each piece of meat sprinkle on both sides with pepper and salt. Fold the prepared pork into a plate and proceed to prepare the marinade.

How to make garlic marinade

Peel the garlic. Grind it through a grater, blender or just finely chop with a knife. In a deep dish, mix the butter, lemon juice, water, soy sauce, curry. Add the ingredients to the garlic and mix properly. Each piece of meat is dipped in the prepared mass and again put in a bowl. Top the neck with the remains of the marinade, cover with a film or press a smaller diameter dish. Leave to marinate. Ideally, the meat should be in the marinade for at least the night (8-10 hours), but you can limit yourself to two or three hours.

How to fry a pork neck

The recipe for this marinade is suitable not only forfrying. Meat can be baked or roasted on charcoal. After the right time has passed, remove the meat from the refrigerator and proceed to the frying. In the frying pan merge the whole marinade, lay the meat in it. Stroke for 10 minutes. Then pour the liquid honey pieces. Continue to simmer for another 10 minutes. Once the sauce starts to thicken, turn off the heat, cover the frying pan with a lid. Now you need to wait 5 minutes - the dish should brew. Ready meat put on plates, pour sauce and serve with garnish.

Pork neck in sleevepork neck in sleeve

Baking in the sleeve is always a winning option. You can be sure that the meat is not overdried, but due to the preparation in its own juice it will become tender and soft. In order to bake a pork neck, you need:

  • about a kilogram of meat;
  • salt, seasoning;
  • white wine (preferably dry) - glass;
  • oil (olive or sunflower) - 2 tablespoons;
  • Garnet.

How to prepare a pork neck

The recipe for baking meat in the sleeve begins withPreparation of meat: wash, dry, remove excess foams. The piece does not need to be cut into pieces (if it is not too big), sprinkle it with salt, pepper, spices at once. Lubricate with oil and pour the wine. Leave for an hour. During this time, turn the piece in the marinade several times. After the expiration of time, put a pickled neck in the sleeve. Tie up the ends, put on a baking sheet. The cooking time depends on the amount of meat. On the average - 1,5-2 hours. The temperature is 200 degrees. A kilogram piece is roughly baked for an hour. As soon as time runs out, get meat. Garnish it with pomegranate seeds. For a festive table, a pork neck can become a tasty and satisfying dish. The recipe does not require special skills and will work well for any mistress.

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