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Baked Pork Neck in Foil in the Oven
Instructions
Since the prep work will not take long, you can turn the oven on straight away to 170 degrees with top and bottom heat. Before cooking, make sure the meat is washed and thoroughly dried with a paper towel. I prepare the garlic cloves by cutting them into wide slices.
I push them into the pork neck, piercing it with a knife and easing the walls of the opening apart.
I sprinkle the meat with salt and pepper on all sides and rub these spices in by hand.
In the same way, I roll the neck in the smoked paprika.
I transfer the piece of meat onto foil and add rosemary leaves to the palette of aromas (young sprigs can go in whole).
I wrap the parcel up tightly and, for ease of moving it, place the bundle in a suitable dish. I leave it in the oven on the middle shelf for 1.5 hours.
After the set time, the meat will be done and will release a lot of juice. You can drain it off and use it as a gravy with all sorts of side dishes. You can confirm the meat is done by piercing it with a knife – if clear juice runs out, the dish is ready.I serve pork neck baked in foil in the oven with stewed or fresh vegetables, herbs, and always with bread. Served hot, I cut the thicker portions into slices; if I am serving the dish as a cold snack, I cut the pieces into thin slices.Bon appétit!
Tips
- 1
170 °C is the "secret" to juiciness. A high temperature (200 and above) will dry the meat out. At 170 °C the fat renders slowly and the flesh stays juicy.
- 2
Studding with garlic is the "secret" to the aroma. Garlic on the surface would simply burn, whereas inside it perfumes the whole piece of meat. Make incisions all over the cut.
- 3
Smoked paprika, not ordinary paprika, is the "secret" to the smoky note. Ordinary paprika just gives a red colour. Smoked paprika gives a "campfire effect" without any coals.
- 4
Draining the juice is the recipe's "bonus". You end up with a ready-made meat gravy for any side dish. The same principle works in other kinds of buzhenina and pork neck in foil.
FAQ
Which pork neck should I choose? +
Ideally, neck with marbled streaks of fat (as in the recipe). Alternatives: shoulder (leaner), ham (for buzhenina), loin (more tender). Not suitable: tenderloin (no fat, will dry out), brisket (too fatty). Brands such as Miratorg, Velikolukskiy, and Dymov are reliable. Fresh meat is springy, pink-red in colour, with no grey film. Chilled is better than frozen. If frozen, thaw it in the fridge for 24–36 hours. A piece of 700–1000 g is optimal (a smaller one will dry out more, a larger one will not cook through). A fat content of 20–30 % is ideal. For a "premium" version, use farm-reared pork or Iberico.
What can I use instead of smoked paprika? +
Alternatives: ordinary paprika + 1/2 tsp of liquid smoke (for a smoky aroma), smoked salt (a special kind), a 50/50 mix of ordinary and sweet paprika, or cayenne pepper (hotter, but without the smokiness). Brands such as Kotanyi, Kamis, and Pripravych are reliable. For a "premium" version, use Spanish "pimentón de la Vera". Without smoking, plain paprika will give a red colour but not a "smoky" flavour. For a "spicy" version, add black pepper + chilli. For an "Italian" version, add oregano. A ratio of 2.5–3 tsp per 800 g of neck is optimal; more than that will make the aroma "fiery".
How long does pork neck keep? +
In the fridge, wrapped in cling film or foil, 5 days. In the freezer, up to 2 months (cut into portions). Thaw it in the fridge for 12–24 hours. Before slicing, let it cool for 2–3 hours after the oven – it will be easier to cut thin slices (3–4 mm) for sandwiches. For a "packed lunch", slice it thinly into foil. Do not leave it at room temperature for longer than 4 hours. Take it out 15–20 minutes before serving – it tastes better at room temperature. Freshly cooked and hot, serve it in pieces 1–1.5 cm thick. Cold for slicing, chill it completely (at least 4 hours in the fridge).
What should I serve pork neck with? +
Sides when hot: baked potatoes or mash, boiled rice, buckwheat, grilled vegetables. Fresh vegetables (as the author suggests) and herbs. Sauces: mustard, horseradish, adjika, tkemali. Always with black or rye bread. Cold (like buzhenina): on sandwiches with butter and herbs, on a platter with pickled cucumbers and tomatoes. With a shot of cold vodka, the "Russian" way of serving. With a glass of dry red (Cabernet, Merlot) or a light beer. For a "festive table", sliced with fresh bread. For a "family dinner", with potatoes and sauerkraut. A versatile dish for both a hot and a cold table.
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