Pork baked with a piece in foil

6 servings
1 hour 30 min

Pork neck is a lovely meat that is usually taken to make kebabs. But this piece is also great for baking in the oven: tender meat without cartilage and tendons, small and evenly distributed fat layers - such pork, wrapped in foil, will never dry out, it becomes soft, while remaining juicy, even without any culinary effort. There are many recipes for pork neck baked in foil. Pork loves spices, so it is easy to choose harmonizing components for it: mustard, fennel, wild garlic, parsley, rosemary, coriander, cumin, ginger and many others. I offer the simplest recipe, in which only salt, pepper and garlic serve as spices. But believe me: the meat turns out to be so fragrant and tasty that nothing more is required!

How to bake pork with a piece in foil? Prepare the products. Pork needs to be chosen young, then you are guaranteed to get tender meat that will be cooked correctly. Young pork has white or light milk fat, and old pork has yellowish fat. Choose part of the mascara to taste, I have a pork neck.

Immediately turn on the oven to heat up to 240 degrees (determine the exact baking temperature of the meat by your oven). Clean the comb and finely cut with a knife.

In a separate container, mix the crushed garlic, salt and pepper.

Cut all the excess from the pork, wash it, dry and rub with the mixture with garlic, salt and pepper, pressing them into the meat.

Transfer the pork to a large piece of foil, wrap it on all sides with foil.

The meat must be tightly packed in foil so that when baked, not a drop of precious juice spills out of the bag. If the piece is too large, you can use multiple layers of foil. Send the meat to the oven for about 60-80 minutes, reducing the temperature to 200 degrees. Determine the exact time and temperature of baking by your oven.

I check readiness with a thermometer by poking a piece right through the foil. When the temperature in the depths of a piece of pork reaches 78-80 degrees, the meat is ready. If there is no thermometer, the time is calculated something like this: for each kilogram of meat 40 minutes plus 20 minutes for the entire piece. Again - it also depends on the oven, so check readiness periodically.

Leave the pork neck to cool in the foil, then transfer it to a dish. The foil will remain fragrant meat juice mixed with melted fat. It can be poured into a jar and stored in the refrigerator. You can add it to potatoes when frying or in some soup for saturation and meat aroma.