Pork in the oven
10 servings
180 minutes
Pork in the oven is a traditional dish of Russian cuisine that combines simplicity of preparation and exquisite taste. Baked pork neck, infused with the aromas of garlic and spices, turns out incredibly juicy and tender. Historically, roasting meat held an important place in Russian cuisine as it preserved its tenderness and enhanced flavor. Carrots in the recipe add a sweet note while garlic adds spiciness. The dish is perfect for both festive tables and everyday dinners. It can be served hot to enjoy the juiciness of the meat or cold as an appetizer. Using a baking sleeve helps retain all its natural moisture and makes it wonderfully aromatic. This is a winning option for those who appreciate rich, homemade flavors with hints of tradition.
1
Prepare all the products.
2
Peel the carrot and cut it into sticks about 1 cm thick.
- Carrot: 2 pieces
3
Peel the garlic, slice the large cloves lengthwise, and you can leave the small ones whole.
- Garlic: 2 heads
4
Make deep cuts at an angle in the pork neck.
5
Insert a piece of carrot and garlic into each cut. Set aside 1-2 cloves of garlic.
- Carrot: 2 pieces
- Garlic: 2 heads
6
Rub the meat with salt and pepper.
- Salt: to taste
- Ground black pepper: to taste
7
Crush the remaining garlic with a garlic press and rub it on the meat as well.
- Garlic: 2 heads
8
Place the meat in a baking bag, add the chopped carrot if available, release the air from the bag, and tie it. At this stage, you can stop and put the meat in the fridge - it can be stored like this for up to 2 days.
- Carrot: 2 pieces
9
Send the meat to the oven preheated to 160 degrees for 2 hours.
- Pork neck (collar): 2 kg
10
Then increase the temperature to 220 degrees, open the sleeve, and return to the oven for another 15 minutes to brown the meat.
11
Cut the cooked pork into thick slices and serve at the table. The cooled meat can be served as a cold appetizer.
