Soft and juicy pork neck. Do one thing before you put in a preheated oven

For many people chuck steak It is an indispensable element of the grill. Fried on the grate, it fits perfectly with fresh salad and garlic bread. Very often, we also prepare this meat in the oven.

In both cases The neck is worth marinating. Why? Thanks to the properly prepared marinade, the meat will get an additional taste and aroma. What’s more, the previously marinated neck will not harden too much during heat treatment, and it will be soft and juicy.

We can distinguish Many types of pork neck marinades. Among other things mustard-honey marinade with the addition of oil, pepper and salt. It will appeal to those who like sweet and gipant flavors, in particular. It is also worth mentioning Fr. Garlic and herbal marinade (with the addition of fresh coriander and basil) and beer marinade (prepared on the basis of light beer).

Importantly – you need meat before baking rub thoroughly with the marinade and leave in the fridge on minimum 12 hours.

The key to Preparation of a good neck is right baking technique. The meat can be prepared in an ovenproof dish or in a sleeve. The latter option is more convenient because the juices flowing from the neck will not evaporate so quickly – after baking, they can be successfully converted into aromatic potato sauce.

The neck should be baked at 180 degrees Celsius. As for baking time – A minimum of 1 hour for every kilo of meat. Importantly – if you bake a neck in an ovenproof dish, then it is worth visiting it from time to time to control the evaporation of juices. If necessary, you can add some water or broth to it.

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Preparation roast neck It is not complicated. This is an ideal proposition for Sunday dinner and more. It is worth preparing it in the previously mentioned mustard-honey marinade, which will make the meat taste great. IN recipe Two types of mustard have been included, but only one can be used. Then the dish will be slightly sharper (when the Sarepian mustard is used) or milder (when using table mustard).

The following will be needed to make this dish ingredients:

• 2 kg of pork neck;
• 3 tablespoons of Sarep mustard;
• 3 tablespoons of table mustard;
• 6 tablespoons of olive oil;
• 3 cloves of garlic;
• 2 tablespoons of honey;
• 1 tablespoon of marjoram;
• 3 teaspoons of salt;
• 1 teaspoon of pepper.

Preparation method:

1. We first get on the marinade. In a bowl, we combine mustard, honey, olive oil, garlic, marjoram, salt and pepper. The whole needs to be mixed thoroughly.
2. Put the neck in a bowl with marinade and coat it thoroughly in it. We cover the whole and leave in the fridge for about 12 hours (you can shorter, but the effect will be better, the longer the meat marinates). It is best to start preparing the dish the day before and leave the pork neck to marinate overnight.
3. After the aforementioned time, put the neck into an ovenproof dish. Bake under cover at 180 degrees Celsius for about 2 hours. The degree of pork neck and the amount of evaporated juices should be controlled – here the course of preparation may vary depending on the oven.
4. When the neck is ready, we pull it out, put it into a platter and cut it into slices (it is worth waiting for the meat to cool a bit, otherwise it is easy to burn).

Baked pork neck in mustard-mithery marinade It goes perfectly with potatoes from water and various types of salads and salads. It is worth preparing it for a Sunday dinner – certainly everyone will want to.

Sources: Terazpoczy.pl, SMERER.PL