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Roasted Pork Neck in a Baking Bag

If you want juicy, flavorful meat, cook it in a baking bag! Pork neck roasted this way comes out incredibly tender, and the spices make it fragrant and aromatic. It's a great addition to any celebration spread — and it works as a main course too, pairing especially well with fresh vegetables and greens.

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Pig's neck in the sleeve
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Pig's neck in the sleeve
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 26 % 12 g
Fats 59 % 27 g
Carbohydrates 15 % 7 g
307 kcal
GI: 100 / 0 / 0
  • 1) Rinse the meat and pat it dry with paper towels. 2) Peel the garlic cloves and cut them in half lengthwise. 3) Make fairly deep slits in the meat with a knife and tuck in the garlic slivers and allspice berries. 4) Set the meat in a bowl, sprinkle it with the pork seasoning, and rub it in well on all sides. 5) Drizzle the meat with the soy sauce. 6) Marinate for 2 hours, turning it over now and then. 7) Cut a piece of baking bag to size and clip it shut at one end. Slide the meat in and clip the other end closed. 8) Set the bagged meat on a baking sheet and place it in an oven preheated to 400°F (200°C) for 1 hour. 9) If you'd like a browned crust, cut the bag open 10 minutes before the end of cooking. To check for doneness, pierce the meat with a knife — if the juices run clear, it's done. Serve the meat hot with vegetables and greens, or let it cool and serve it as a cold appetizer. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Garlic - 143  kcal/100g
  • Soy sauce - 51  kcal/100g
  • Spices dry - 240  kcal/100g
  • Allspice - 263  kcal/100g
  • Pork neck - 343  kcal/100g

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