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Baked pork neck

Baked pork neck


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I know, you will say "you Transylvanians like to cook with a lot of calories" .... I can't even contradict you, that's .....

  • Pork neck (I had guests, so it was a lot)
  • SPICES
  • rosemary
  • soy sauce
  • oil
  • carrot
  • onion

Servings: -

Preparation time: less than 60 minutes

RECIPE PREPARATION Baked pork neck:

Cut the pork neck into thicker slices (if they are too thin, a dry steak will come out), season them and leave them in the fridge until the next day.

Carrots and onions are cleaned and cut into large slices and placed in a pan with oil. Over the bed of carrots and onions put the slices of neck. Sprinkle with dried rosemary and soy sauce.

Add a little chicken soup or vegetable water.

Place in the oven for about 45 minutes, the meat should remain juicy.

I served it with rice garnish and mashed potatoes ... and pickles, of course.


Baked veal neck or slow / multicooker

Cooked over low heat for a few hours, the veal neck is a delight and can be served both hot and cold. It is very suitable for the main course, but you can also put it in thinly sliced ​​sandwiches, with lettuce leaves, a little mayonnaise or butter, mustard, pickles and whatever you want. For me, the main reason I often make this recipe is the children's school package.

I also prepare it sous vide, the recipe here & # 8211 Calf neck vacuum .

Ingredient:

  • 1 kg rolled veal neck
  • 200-300 ml dry or semi-dry white wine
  • optional, a half an ice cube
  • salt pepper
  • rosemary, oregano, sage, paprika
  • 1 tablespoon olive oil, 1 tablespoon butter

Optionally, if you have time, marinate the meat in wine, adding salt, pepper and other spices. Leave for at least 2-3 hours, preferably overnight. Up to 24 hours if you do not hurry. During this time, turn the meat on all sides.

Given the approximately cylindrical shape of the meat, it is easiest to marinate the meat in a ziplock bag, after removing as much air as possible. This way, the meat will be covered by the marinade more easily than in a bowl, especially since we do not have a large amount of liquid.

After the marinating period, remove the meat, dab it with a kitchen towel.

If not marinated, sprinkle salt, pepper and other spices on the entire surface of the meat. To adhere better, we can grease the meat with a little oil.

We prepare a pan and brown the meat on all sides, quickly, over high heat, with a little oil and butter. Enough to catch a colorful crust.

Pour the juice and place the meat either in the multicooker / slowcooker bowl or in an oven tray.

For the slow cooker, it is kept first on the high function for about 2 hours, then another 4-6 hours on low.

For multicooker under pressure, the function meat 1.5 hours.

You can then brown the meat in the oven at 160º C with the sauce. The sauce will decrease and will pleasantly accompany the steak. If it is too much, you can reduce it on the stove, in a pan, until it thickens. Of course you can add other flavors, spices, wine, thickeners if you want.

In the oven version, cover the tray with aluminum foil or baking paper, if you use a yena dish, use the lid as well.

Keep the pot covered for the first 2 hours, at 160º C, then remove the lid and let it brown for another 1/2 & # 8211 hour.

During this time, we pour the juice from the bowl over the meat from time to time and we can turn it on the other side.

Remove from the oven and let the meat rest for about 20-30 minutes. However, it will cut more easily when it is not hot.


Baked pork neck with vegetables & # 8211 a recipe for everyone who will never fail!

Baked pork neck is a great treat. It is perfect if you want to serve a more dietary meat dish, it looks very appetizing, being only good to be served at the holiday table. Where else to put, you can prepare the garnish at the same time. We present below the recipe for baked pork neck, which ensures your success. Prepare the meat according to the instructions below and the praises will not be long in coming.

INGREDIENTS

-0.5 teaspoon ground black pepper

-5-6 tablespoons sunflower oil

-0.5 teaspoon paprika

-600 g of potatoes (optional)

METHOD OF PREPARATION

1. Wash the meat under running water. Cut the meat into slices, but keep a distance from the base.

2. Peel and squeeze the garlic. Mix it with salt, pepper and sunflower oil. Match with spices to taste and mix again. Rub the meat with the mixture obtained on all sides. Let the meat marinate. It's best to refrigerate it overnight.

3. Cut the bacon into thin slices. Arrange a slice of bacon between each slice of meat. Wash and cut the tomatoes into rounds. Remove the seeds and cut the pepper into rings as thin as possible.

4. Fill the spaces between the slices of meat with tomatoes and hot peppers. Secure the slices of meat with wooden chopsticks. Peel the onion and cut it into several parts. Stick the onion on the chopsticks with which you fixed the slices of meat.

5. Arrange the meat in a baking bag. If desired, fill the bag with your favorite vegetables, which you will serve as a side dish (peppers, potatoes, etc.). Bake the meat in a preheated oven at 180 ° C for 1-2 hours.

Note: If desired, you can prepare a meat sauce. Just mix the meat juice with wine, flour and soup. Put the mixture on the fire and stirring constantly, simmer until it thickens.


Pork steak recipes to make a sensation

Find calories, carbs, and nutritional contents for calories. Today we present you the most delicious recipe for baked pork steak, with reddish crust and tender and fragrant interior! 3 days ago - For a 2 kilogram pork steak, an hour and a half is recommended, while the lamb steak requires about 10 extra minutes per kilogram.

Enter to see the list of ingredients and preparation instructions! A tender and brown steak (on the tray) that I accompanied with a garnish composed of potatoes. Thanks to its flavor and tenderness, pork.

The topic of "pork before 2 years" is still one of the most controversial topics among mothers.


Baked pork neck with vegetables & # 8211 a recipe for everyone who will never fail!

Baked pork neck is a great treat. It is perfect if you want to serve a more dietary meat dish, it looks very appetizing, being only good to be served at the holiday table. Where else to put, you can prepare the garnish at the same time. We present below the recipe for baked pork neck, which ensures your success. Prepare the meat according to the instructions below and the praises will not be long in coming.

INGREDIENTS

-0.5 teaspoon ground black pepper

-5-6 tablespoons sunflower oil

-0.5 teaspoon paprika

-600 g of potatoes (optional)

METHOD OF PREPARATION

1. Wash the meat under running water. Cut the meat into slices, but keep a distance from the base.

2. Peel and squeeze the garlic. Mix it with salt, pepper and sunflower oil. Match with spices to taste and mix again. Rub the meat with the mixture obtained on all sides. Let the meat marinate. It's best to refrigerate it overnight.

3. Cut the bacon into thin slices. Arrange a slice of bacon between each slice of meat. Wash and cut the tomatoes into rounds. Remove the seeds and cut the pepper into rings as thin as possible.

4. Fill the spaces between the slices of meat with tomatoes and hot peppers. Secure the slices of meat with wooden chopsticks. Peel an onion and cut it into several pieces. Stick the onion on the chopsticks with which you fixed the slices of meat.

5. Arrange the meat in a baking bag. If desired, fill the bag with your favorite vegetables, which you will serve as a side dish (peppers, potatoes, etc.). Bake the meat in a preheated oven at 180 ° C for 1-2 hours.

Note: If desired, you can prepare a meat sauce. Just mix the meat juice with wine, flour and soup. Put the mixture on the fire and stirring constantly, simmer until it thickens.


Baked pork neck with vegetables & # 8211 a recipe for everyone who will never fail!

Baked pork neck is a great treat. It is perfect if you want to serve a more dietary meat dish, it looks very appetizing, being only good to be served at the holiday table. Where else to put, you can prepare the garnish at the same time. We present below the recipe for baked pork neck, which ensures your success. Prepare the meat according to the instructions below and the praises will not be long in coming.

INGREDIENTS

-0.5 teaspoon ground black pepper

-5-6 tablespoons sunflower oil

-0.5 teaspoon paprika

-600 g of potatoes (optional)

METHOD OF PREPARATION

1. Wash the meat under running water. Cut the meat into slices, but keep a distance from the base.

2. Peel and squeeze the garlic. Mix it with salt, pepper and sunflower oil. Match with spices to taste and mix again. Rub the meat with the mixture obtained on all sides. Let the meat marinate. It's best to refrigerate it overnight.

3. Cut the bacon into thin slices. Arrange a slice of bacon between each slice of meat. Wash and cut the tomatoes into rounds. Remove the seeds and cut the pepper into rings as thin as possible.

4. Fill the spaces between the slices of meat with tomatoes and hot peppers. Secure the slices of meat with wooden chopsticks. Peel an onion and cut it into several pieces. Stick the onion on the chopsticks with which you fixed the slices of meat.

5. Arrange the meat in a baking bag. If desired, fill the bag with your favorite vegetables, which you will serve as a side dish (peppers, potatoes, etc.). Bake the meat in a preheated oven at 180 ° C for 1-2 hours.

Note: If desired, you can prepare a meat sauce. Just mix the meat juice with wine, flour and soup. Put the mixture on the fire and stirring constantly, simmer until it thickens.


Baked pork neck & # 8211 Quick and tasty recipe

Baked pork neck has a special taste, of course if you know how to cook it. I have cooked pork neck many times, so I can say that this is the best recipe. Every time I do, I get a lot of praise. Try it too.

Ingredient:

  • 1.2 kg pork neck
  • 75 gr high salt, 1.1 l cold water
  • 1 tablespoon marjoram, 4 cloves garlic
  • 3-4 bay leaves

Method of preparation:

Mix 25 g of high salt with 100 ml of water in a cup and inject the liquid obtained in the neck of the pig with a syringe. We inject in different places, then we put the meat in a bowl and we start to prepare the marinade.

Mix a tablespoon of cold water with 50 grams of high salt, a tablespoon of marjoram and 4 cloves of garlic. When the salt dissolves, put the meat in the marinade and pour the rest of the water (it must be completely covered). Cover the meat with a lid and put it in the fridge, where it will stay for 4-5 days.

After the 4-5 days have passed, remove the pork neck from the marinade and place it on a paper towel to dry. After it dries, wrap it with string and place it in a heat-resistant dish.

Pour 1-2 tablespoons of oil over the pork neck and cover with a lid. Then put in the preheated oven at 170 degrees for 1.5 hours. After the 90 minutes have passed, turn off the oven, but do not remove the meat tray.

Leave the meat inside for another 1.5-2 hours, then take it out, leave it to cool, and put it in the fridge, where it will stay overnight. The next day it is cut into thin slices. Good appetite!


Aromatic Pork Neck, with Beer, in the Oven

Beat the pieces of meat a little and season with salt and pepper.
Grease both sides with the mixture of honey and mustard. Let cool for at least 1 hour.
Place in a heat-resistant dish, sprinkle with thyme, basil and garlic.

Sprinkle with oil and pour the beer into the bowl.
Put in the hot oven for 20 minutes, at 200 degrees, covered with aluminum foil.
Remove the foil and leave and continue to leave in the oven, to brown on both sides, until the meat is done and the sauce is low and slightly thickened.

Serve while hot, serving meat and sauce on a plate, along with a garnish and / or salad or pickle.


Baked pork neck

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Thyme 1 kg pork neck, 1 bag of thyme, ground black pepper, 100 g black olives, 50 g secret taste, 150 ml red wine, 1 red bell pepper, 30 ml oil, 100 g tomato paste.

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Ingredients for the recipe for baked pork neck with vegetables

  • 2 kg of pork neck
  • garlic
  • 30 ml of white wine
  • 1-2 tablespoons oil
  • pepper
  • homemade vegetables (dried vegetables)
  • salt
  • thyme
  • Bay leaves


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