Mastering the marinade: Uncover tender pork neck secrets

Preparing roasted pork neck is an art that can be mastered by using the right techniques and spices. A proper marinade for oven-cooked pork neck is vital for achieving meat that is flavourful, tender, and juicy. By marinating in milk with garlic and suitable spices, the pork neck acquires a unique aroma and delicacy. In this article, you will learn how to prepare a marinade that will always make your oven-cooked dish exceptional.

Pork neck roast is one of those dishes that always enjoys great recognition. The meat is juicy, aromatic, and flavourful, 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 demanding 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.

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 is a recipe for an oven pork neck marinade that will make the meat tender and flavourful.

Ingredients:                  

• 4 slices of pork neck,
• 500 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,
• 150 mL of water.

Preparation:            

1. 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 milk. Cover the bowl with plastic wrap and refrigerate for several hours, preferably overnight. The milk will make the meat exceptionally delicate and juicy.
2. Preparing the meat: After marinating, remove the meat from the milk and pat it dry with paper towels. Then 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.
3. Oven: Preheat the oven to a temperature of 190-200°C.
4. Preparation for baking: Heat the oil or lard in a baking dish, and then place the seasoned pork neck slices in it. Add the sliced onion to the dish, arranging it around the meat. Pour in 150 mL of water to prevent the meat from drying out during baking.
5. Baking under foil: Cover the dish with aluminum foil and bake for 1 hour.
6. Finishing: After an hour, remove the aluminum foil and bake for another 30-45 minutes until the pork neck achieves a beautiful golden crust.
7. Checking tenderness: After baking, check with a fork if the meat is sufficiently tender and juicy.

Pork neck roast in this marinade is perfect when served with mashed potatoes, roasted potatoes, or rice. You can also serve it cold as part of a hearty cold cuts platter.