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Baked pork neck in marinade on mineral water in the oven

Oven-Baked Pork Neck in a Sparkling-Water Marinade

Easy to make, and it comes out tender and juicy! Roasting the pork in the oven gives it a deep, rich flavor—the heat opens up the meat so it soaks in all the aromas of the spices. Thanks to its natural marbling (and a cook who doesn't mind basting), the pork neck turns out incredibly moist and soft. :)

znlena

Recipe author

Baked pork neck in marinade on mineral water in the oven

Composition / ingredients

Servings:

Pork (neck)

800

Garlic

Vegetable oil

Sparkling mineral water (carbonated)

0.5

White vinegar (distilled)

Salt

Dried spices (barbecue seasoning, or any blend you like)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 39 % 9 g

Fats 61 % 14 g

Carbohydrates 0 % 0 g

163 kcal

GI: 0 / 0 / 0

Cooking method

Step 1:

The ingredients are simple.
Step 2:

Mince the garlic. A garlic press works well here.
Step 3:

Rinse the pork well, remove any silverskin, and trim off excess fat. Rub it all over with the salt, spices, and garlic.
Step 4:

Place the pork in a container for marinating and pour in 1 tablespoon of vegetable oil.
Step 5:

Then pour in the sparkling mineral water until the meat is fully covered.
Step 6:

Finally, add 1 tablespoon of white vinegar. You can swap it for the juice of half a lemon. Let the pork marinate in the refrigerator for 6 hours.
Step 7:

Set the pork in a greased baking dish and pour in about a quarter of the marinade. Roast at 350°F (180°C) for 1 hour. Every 10–15 minutes, pull it out and baste with the marinade.
Step 8:

Take the roast out of the oven and let it rest for about 10 minutes so the juices redistribute. If you cut into it right away, the juices will run out and the meat will be dry. Your gorgeous pork neck is ready—serve it with salads, side dishes, or use it for sandwiches.

As it roasts, the pork develops a light golden-brown crust. For a deeper, browner crust, finish it under the broiler—just watch it closely so it doesn't dry out. To check for doneness, pierce the meat with a knife: clear juices mean it's done; pink juices mean it needs a little more time in the oven. To lighten the recipe, leave out the vegetable oil.