Pork neck in the oven wrapped in foil
Description
The dish is prepared without unnecessary complications. This is a very simple recipe for pork neck baked in foil in the oven, perfect even for children. If desired, it can be varied with a spicy tomato marinade or supplemented with vegetables, for example. This meat can be served not only as a main dish but also as an appetizer. The finished dish can be served at the table.
Instructions
- 1
Step 1
1. The recipe for cooking pork neck in the oven with foil begins with preparing the meat. Wash the pork thoroughly, dry well, and place it on a sheet of foil. Remove any excess membranes or large pieces of fat if desired. Since pork neck is quite fatty, there's no need to add vegetable oil during cooking.
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Step 2
2. The set of spices for preparing this dish is minimal to preserve the true flavor of the meat. The dried neck portion should be salted and peppered on all sides. Using a sharp knife, make small incisions all over the surface of the meat piece.
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Step 3
3. The main and essential ingredient is garlic. It makes the meat wonderfully aromatic. Peel the garlic and cut each clove into 4-6 pieces. Insert the garlic pieces into the slits.
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Step 4
4. The classic recipe for neck in the oven wrapped in foil can also be supplemented with your favorite meat spices. You can use paprika, chili pepper, dried herbs, or ready-made spice mixes.
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Step 5
5. Now the foil needs to be carefully sealed to prevent any juices from escaping, then place the meat into a well-heated oven. To ensure the pork remains juicy and cooks thoroughly, it's best to set the temperature no higher than 190 degrees. After 1.5 to 2 hours, depending on the size of the meat piece, carefully unwrap the foil. Leave the pork shoulder to bake for another 15–20 minutes at around 210–220 degrees. This way, the meat will be juicy inside and develop a nice golden crust on top.