Baked Pork Neck
Baked pork neck – the recipe is very simple, you only need pork neck and a small amount of spices, although you can do with salt and black pepper. You can bake the neck in a slow cooker or in the oven. When guests are going to always need to choose recipes that can surprise and delight guests, but do not fall from fatigue in the kitchen. This is just that recipe.
Baked pork neck ingredients
Baked pork neck recipe
To prepare a baked pork neck recipe, wash the meat, dry it with a kitchen towel and tie it with twine. Of course, you can not tie it up, but in this situation the collars will not look presentable. It can also be dry, as the binding retains the juice inside.
Next, a tied neck must be wiped with spices, and not just wiped or roll, but practically massage, rubbing spices. Which spices to take is everyone’s business, you can use ready-made mixes for meat. You can get by with just using salt and ground black pepper.
Next, the meat is necessary, as they say, to seal. That is, fry it in a pan greased with vegetable oil. Fry from all sides to a golden crust, and from the ends as well. This is a very important detail, if you don’t seal the meat, all the juice will flow out of it, it will be very dry and not one sauce will save it. Sealed neck put on a baking sheet and place in the oven preheated to 180°C for 1 hour. Or shift the neck to the slow cooker, turn it on to simmer or bake 100°C (210°F) and cook for 1 hour. After cooking, put the meat on a dish, let it stand for 10-15 minutes, remove the rope and cut in portions.