Oven-Baked Pork Neck Roast

Tender, juicy, appetizing, perfect for the holidays! A whole piece of pork neck baked in the oven will no doubt please everyone! A variety of spices gives the meat a refined aroma and taste. This dish will take its rightful place on your table.
cook time: 7h
Caleb Huxley
Oven-Baked Pork Neck Roast

Nutrition Facts (per serving)

263
Calories
24g
Fat
4g
Carbs
9g
Protein

Ingredients (6 portions)

Basic:

Garlic 4 clove
Salt to taste
Ground black pepper 1 tsp
Water 0.5 cup
Bay leaf 2 pc
Bulb onions 4 pc
Vegetable oil 5 tbsp
Paprika 1 tsp
Ground red pepper 0.5 tsp
Allspice (Pinch) 2 g
Thyme, thyme (Dried) 1 tsp
Dry marjoram (0.5 tsp) 4 g
Pork neck 1.2 kg

Recipe instructions

Step 1

Step 1
How to bake a whole piece of pork neck in the oven? Prepare all the necessary products. Choose quality meat very carefully. The neck should be pink with thin white streaks of fat, without any obsessive odor or excessive shine. It will be tastier from fresh meat, but if you have a frozen neck, you must first defrost it — leave it for 8 hours in a container in the refrigerator. Take refined oil — odorless.

Step 2

Step 2
Rinse the meat and dry it with paper towels to reduce splattering when frying. Peel the garlic, rinse and cut into strips. This will make it easier to stuff the meat into them.

Step 3

Step 3
Stuff the neck with garlic so that the meat is evenly saturated with the aroma of garlic. If you donʼt have a special scooping knife, you can use a knife with a long, sharp blade. Pierce the meat along the grain (so that when slicing, the garlic is cut across) and move the pieces of garlic along the blade deeper into the piece of meat. Use a thick cotton thread to tie the meat lengthwise and crosswise so that the piece is denser and does not fall apart during cooking.

Step 4

Step 4
Mix all the bulk spices with salt and 4 tablespoons of oil. This marinade will evenly distribute the taste and aroma of spices throughout the meat. The remaining oil will be useful to us later. You can use any spices to suit your taste.

Step 5

Step 5
Take a marinating dish that will fit the meat comfortably. The material from which it is made must not oxidize. Enameled, ceramic or glassware is ideal. I took a ceramic duck dish. Thoroughly rub the meat on all sides with marinade.

Step 6

Step 6
Peel the onion, wash, dry, cut into half rings and lightly remember so that it gives juice. Cover the meat on all sides with chopped onions. Cover with a lid or cling film and leave to marinate for 3-4 hours at room temperature. You can leave it overnight, but then it’s better to put it in the refrigerator. To ensure that the meat is well marinated during the marinating process, “stir” the meat a couple of times — turn it over to the other side and rub it again with onions.

Step 7

Step 7
Peel the marinated meat from the onions and fry in a frying pan greased with vegetable oil on all sides over high heat to obtain a fried crust. This way the finished neck will retain its juiciness. For frying, use a large frying pan with high sides to make it easier to turn the meat and reduce oil splatter. It is convenient to turn over with tongs or two spatulas, pressing the meat between them.

Step 8

Step 8
In the same oil, lightly fry the onion in which the meat was marinated. Fried onions will give a richer taste to baked meat. Fry the onion over medium heat so that it does not burn and become bitter.

Step 9

Step 9
Take a deep baking dish with a lid so that the meat fits in it freely and lies without kinks. I take the same duck meat in which I marinated it. Place the meat there and cover with onions on all sides. Add bay leaves and half a glass of warm water. Water will prevent the meat from drying out if all the moisture has evaporated. Meat can be very different — too fatty or dry — and you can’t predict exactly how it will behave.

Step 10

Step 10
Cover the meat with a lid or foil and bake for 1.5 hours in an oven preheated to 180°C. Since everyoneʼs oven and baking dish are different, the cooking time may vary. After an hour, carefully open the lid and check — the meat should be browned, but not burnt. When ready, remove from the oven, remove the lid and leave to cool for 30-40 minutes without draining the liquid. Peel the finished baked neck from the onion and cut off the threads.

Additional rubrics

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