Pork neck

Pork neck is a rather tender pork meat with veins of lard, cut from the neck of the animal. In shape and appearance, a piece of pork neck somewhat resembles a thick sausage loaf, only no more than thirty centimeters long. Basically, the pork neck is a harmonious combination of delicate meat with fat without pumped muscles and veins. The calorie content of the pork neck is about 343 kcal per hundred grams of fresh meat product.

It should be borne in mind that when choosing a pork neck, it is necessary to pay attention to the color of the fat, which ideally should be distinguished by a white or white-pink color. If it is yellow, then you have a low-quality product. In addition, the large number of films on the surface of the pork neck is a sign of dry and hard meat. The right choice of pork neck provides a very juicy and tender dish that will simply melt in the mouth.

Meanwhile, you can cook pork neck according to a variety of recipes. First of all, the dishes from it are especially juicy if the pork neck was prepared in a whole piece. Various shades of taste can be achieved by using all kinds of pickling that are suitable for pork.

So, if you decide to make a whole piece of pork neck, you will surely like cooking methods such as baking in the oven up your sleeve or foil. In addition, many people like a pork neck steamed or baked in a slow cooker. This is especially true for adherents of proper nutrition, since due to the high calorie content of the pork neck, this product can hardly be called dietary.

By the way, before pickling, a piece of pork neck can be stuffed or stuffed. In the latter case, deep cuts in meat are made with a knife, after which long bars of carrots, wedges of garlic or prunes are laid in them. For the preparation of stuffed neck pork, transverse cuts are made not to the very end. It turns out a kind of book with pages. At the same time, the thickness of meat plates is about one and a half centimeters. You can lay between them filling (minced meat) from crushed dried apricots, prunes, herbs, walnuts, cheese, vegetables (tomatoes, courgettes, eggplant).

Before stuffing or spiking the neck, the pork whole piece is grated with salt and spices. When using a thick marinade, for example, mustard, the pieces can simply be covered with this sauce. After stuffing, the whole piece of pork neck is coated with marinade. The notched plates are held together with toothpicks or wooden skewers to prevent a piece of pork neck from falling apart and appearing intact.