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

Oven-baked pork neck

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

Ingredients:

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

Cooking method:

  1. In the bowl, spices are mixed with which the previously washed and dried neck is rubbed.
  2. While the meat absorbs salt, a marinade is prepared: the onions are cut into half rings and poured with vinegar.
  3. After 15 minutes, the neck is poured with marinade and sent to 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 warmed up to 180 ° C.

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

How to deliciously fry meat in a pan

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

In order for the pork in the pan to be juicy, with a delicious brown crust, a minimum of products is needed:

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

The 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 slices of the neck were laid out, mayonnaise dressing is added, and then everything is thoroughly mixed.
  4. After 30 minutes, during which the contents of the bowl are mixed twice, the meat is sent to the pan with a small amount of oil.
  5. The neck is fried with constant stirring for 10 minutes over high heat, which is then reduced so that the meat is cooked under cover.

Onion lovers can add chopped vegetable when preparing the marinade.

Very tasty kebab

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

For preparation you will need:

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

Step-by-step cooking instructions include the following steps:

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

The neck is fried on hot coals during the systematic rotation of skewers.

Pork neck steak in kefir marinade

In the tradition of American cuisine, the steak is prepared from beef or veal. However, our housewives, experimenting with the "overseas" dish, expanded the recipe.

To create a meat dish of 1 kg of neck, it is additionally necessary:

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

In the process of cooking:

  1. Washed and dried meat is cut into pieces with a thickness of 3 cm, after which they are slightly beaten.
  2. Steaks are sent to the bowl, where they are sprinkled with spices and salt, poured with a sour-milk product.
  3. When the meat pieces are marinated under a cling film in the refrigerator (about 2 hours), the steaks are fried in a dry hot pan for 4 minutes on each side.

Tip. If the neck starts to burn, then a little sour-milk marinade should be added to the pan.

With soy sauce in a slow cooker

Meat lovers who try to adhere to dietary food will like a recipe that does not use a drop of oil.

To create a culinary creation, you need:

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

Stages of meat preparation in 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 minced garlic, as well as chopped onion into thin rings.
  3. After thorough mixing, the contents of the bowl are poured with soy sauce and infused for half an hour.
  4. After the above time, the meat is transferred to the multicooker bowl, which is turned on in the "Stewing" mode with a time of 1.5 hours.

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

French meat dish

Favorite meat by many of us in French has nothing to do with French cuisine, where the original dish is called "Orlovsky Veal." It consists of: 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 of the neck;
  • 4 onions;
  • 400 g mayonnaise;
  • 200 g of cheese;
  • some sunflower oil;
  • salt and greens.

The dish is prepared as follows:

  1. The processed meat is cut across the fibers with layers of 1 cm thick, after which the pieces are slightly beaten.
  2. Bulbs are cut into thin rings.
  3. Cheese is rubbed.
  4. Salted meat is spread on the greased baking sheet, which is covered with onions.
  5. The base of the dish is filled with mayonnaise, after which it is sprinkled with cheese chips.
  6. Meat is baked for 25 minutes at 180 ° C.

Before serving as a decoration, it is recommended to sprinkle the dish with chopped herbs.

Sweet and sour pork neck

Fans of Asian cuisine will be delighted by tasting a piece of melt in your mouth meat in sweet and sour sauce.

Ingredients:

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

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

  1. The washed meat is cut into small plates, which are beaten and cut again, but already in 2 halves.
  2. From ½ soy sauce, flour and starch, a marinade is prepared, which pours the neck.
  3. While the pork is pickled, the carrots are rubbed, and the pepper is cut into pieces.
  4. Frying is prepared from vegetables with the addition of chopped pineapples in the final.
  5. A bowl of ketchup, sugar and vinegar is prepared in the bowl.
  6. Slices of meat are fried separately in butter, to which, after the formation of a golden crust, the 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 stews for another 10 minutes under the lid.

If a piece of pork neck is found in the refrigerator, then do not rush to cook ordinary food. Thanks to original recipes, you can create an exquisite dish from it, worthy of becoming a table decoration.

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