Baked pork neck
Baked pork neck marinated with honey, mustard, oil and herbs is a meat dish that is perfect served not only for Sunday dinner but also for any smaller or larger celebration. Although this dish seems simple at first glance, it is not entirely so, as proper baking of the meat is often a problem. Meat baked too short will be tough, while meat baked too long will be dry. Obviously, you don’t want to get either of these results. A well-baked pork neck should be soft and juicy inside and to achieve this effect, it should be baked either in a baking sleeve or covered. Personally, I practice both of the above methods of baking pork neck and the one I choose at a given moment is purely random.
What to serve pork neck with? Below I leave you a list of several additions that perfectly complement the taste of baked pork neck.
- mashed potatoes with fried onion
- broccoli puree
- potato gnocchi with sage and butter
- fermented cucumbers
- fondant potatoes
- aligot
- quick cabbage salad
- sauerkraut and pickle salad
I encourage you to try the recipe for baked pork neck below, enjoy.
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Ingredients for baked pork neck.
- 2 kg pork neck
- 1,5 tablespoon of sweet paprika powder
- 2,5 tablespoon of grain mustard
- 2 tablespoons of honey
- 1 and 1/4 flat tablespoon of salt
- 1 tablespoon of freshly ground black pepper
- 50 ml oil
- 4 medium sized cloves of garlic
- 1/4 teaspoon of ground bay leaves
- 1 tablespoon of dried rosemary
How to make baked pork neck.
Put mustard, ground bay leaves, mashed garlic, salt, paprika powder, rosemary, pepper, oil and honey in a bowl. Mix it. Place the meat dried with a paper towel in a baking dish then thoroughly cover it with the marinade from the bowl. Cover the dish containing the meat with foil and place in the refrigerator for 12-15 hours. After that, take it out of the fridge, place the meat on a board and tie it with a string to make its shape more compact after baking. Place the meat in the dish in which it will be baked, and cover it with aluminium foil or a lid.
Place the meat in the oven preheated to 180 degrees Celsius for 2 hours and 20 minutes. From time to time, pour the juice that comes out from the meat during baking over the baking meat, and prick it with a fork at the same time. Additionally, carefully turn the meat twice during baking and do the last 20 minutes of baking without a lid or foil. You can turn the meat over for the first time an hour after putting it in the oven, and again after an hour and a half. After removing the baked pork neck from the oven, leave it for 15-20 minutes and cut it only after that.
Good to know when making baked pork neck.
After removing it from the refrigerator and before putting it in the oven, leave the meat for 30 minutes to bring it to room temperature.
The grain mustard can be replaced with creamy Dijon mustard.
I used liquid flower honey.
Do you like baked meat? If so, try our recipe for Baked quail.
