Perfecting pork neck roast: A guide to a succulent dinner
Pork neck roast from the oven is one of those dishes that always makes an impression on the table - juicy, full of flavour, and pleasantly melts in your mouth. The key to success, however, is the right marinade for the pork neck, which will make the meat not only tender but, above all, tasty.
Preparing roasted pork neck is an art that can be mastered using the right techniques and spices. A proper marinade for oven-cooked pork neck is crucial, allowing you to achieve meat that is full of flavour, tender, and juicy. By marinating in milk with garlic and the appropriate spices, the pork neck gains a unique aroma and delicacy. In this article, you will learn how to prepare a marinade that will make your oven-cooked dish exceptional.
Pork neck roast - an idea for a tasty and hearty dinner
Pork neck roast is a dish that always enjoys great recognition. The meat is juicy, aromatic, and full of flavour, and preparing it in the oven doesn't require much effort. It's a great option for a family dinner that will satisfy even the most discerning gourmets.
To make the pork neck even more flavourful, it's worth opting for a proper marinade that enhances the qualities of the meat and makes it exceptionally tender. With the right ingredients and preparation, oven-cooked pork neck will become an unforgettable dish on your table.
Oven pork neck marinade - recipe
If you want to prepare a pork neck roast that is juicy, aromatic, and full of flavour, know that the key is the right marinade. Here's a recipe for an oven pork neck marinade that will make the meat tender and full of flavour.
Ingredients:
- 4 slices of pork neck,
- Approx. 470 ml of milk,
- 4 cloves of garlic (pressed),
- Salt and ground black pepper (to taste),
- 1 teaspoon of sweet paprika,
- 1 teaspoon of dried oregano,
- 1 teaspoon of all-purpose seasoning (e.g., Vegeta),
- 2 onions (sliced),
- 3 tablespoons of oil or lard,
- Approx. 160 ml of water.
Preparation:
Marinating the pork neck: Place the pork neck slices in a bowl, pour in the milk, and add the pressed garlic. Mix well to ensure the meat is evenly coated with the milk. Cover the bowl with cling film and refrigerate for several hours, preferably overnight. The milk will make the meat exceptionally delicate and juicy.
Preparing the meat: After marinating, remove the meat from the milk and pat it dry with kitchen paper. Season the pork neck with salt, pepper, sweet paprika, oregano, and the all-purpose seasoning. Rub the spices into the meat to absorb them well.
Pork neck roast in this marinade is perfect when served with mashed potatoes, roast potatoes, or rice. You can also serve it cold as part of a hearty cold cuts platter.
