Pork neck baked in the oven with a whole piece

6 servings
7 hours

How to bake a pork neck in the oven with a whole piece? Prepare all the necessary products. Choose quality meat very carefully. The neck should be pink with thin white veins of fat, without an intrusive smell and excessive shine. It tastes better from fresh meat, but if you have a frozen neck, you need to defrost it beforehand - leave it in a container in the refrigerator for 8 hours. Take the refined oil - odorless.

Rinse the meat and dry with paper towels so that there is less spray when roasting. Peel, rinse and cut the garlic into strips. This will make it easier to shovel meat for them.

Paste the garlic over the neck so the meat is evenly soaked in the garlic flavour. If you don't have a special spy knife, you can use a knife with a long sharp blade. Pierce the meat along the fibres (so that the garlic is cut across when cutting) and push the pieces of garlic deep into the piece of meat along the blade. With a thick cotton thread, tie the meat lengthwise and crosswise so that the piece is denser and does not fall apart during the cooking process.

Combine all the loose spices with salt and 4 tablespoons of oil. Such marinade will evenly distribute the taste and aroma of spices throughout the meat. The remaining oil will come in handy for us later. Spices can take any to your taste.

Take a meat pickling tin in which it will fit freely. The material from which it is made should not be oxidized. Enameled, ceramic or glassware is ideal. I took a ceramic duckling. Rub the meat thoroughly on all sides with marinade.

Peel the onions, wash, dry, cut into half rings and remember lightly to juice. Cover the meat on all sides with chopped onions. Cover or cling film and leave to marinate for hours 3-4 at room temperature. You can leave for the night, but then it is better to refrigerate. To make the meat good during the pickling process a couple of times & quot; move & quot; meat - turn to the other side and rewrite with onions.

Peel the minced meat from the onions and fry in a greased vegetable oil pan on all sides over a high heat to make a toasted crust. So the ready-made neck will keep it juicy. For frying, use a large, high-walled frying pan to make it comfortable to turn the meat over and less spray from the oil. Turn conveniently with tongs or two shoulder blades, clamping the meat between them.

In the same oil, lightly toast the onion in which the meat was marinated. Toasted onions will give a richer taste to baked meat. Fry the onions over a medium heat so that they do not burn and mustard.

Take a deep baking dish with a lid so that the meat fits freely in it and lies without breaking. I take the same duckling in which I pickled. Lower the meat there and cover with onions on all sides. Add the bay leaves and half a cup of warm water. The water will prevent the meat from drying if all the moisture evaporates. Meat can be very different - too fatty or dry - and you cannot predict exactly how it will behave.

Cover the meat with a lid or foil, bake for 1. 5 hours in an oven preheated to 180 ° C. Since the ovens and dishes for baking are different for everyone, the cooking time may differ. After an hour, gently open the lid and check - the meat should brown, but not burn. When ready, remove from the oven, remove the lid and leave to cool for 30-40 minutes without draining the liquid. Clean the finished baked neck from onions and cut the threads.