Pork neck in Ukrainian style, baked in a sleeve in a Bork U700 multicooker

[Be sure to make about 3 punctures or small cuts in the steam bag, preferably at the top, not the side, so that you can turn the meat over to the other side in the process without fear of juice leaking out.]

Pork neck in Ukrainian style, baked in a sleeve in a Bork U700 multicooker

Category: Meat dishes

Kitchen: ukrainian

Ingredients
Pork neck	1.3KG
Garlic	4 cloves
Allspice	6-8 pcs
Peppercorns	4-6 pcs
Bay leaf	2-3 sheets
Carnation	3-4 pcs
Salt	Taste

Cooking method

• My Ukrainian grandmother always called this dish boiled pork, and this is one of the most delicious memories from my childhood. My grandmother baked boiled pork only on holidays, and now in our family it is the most favorite daily cold snack instead of sausage and cold cuts. Moreover, with the help of modern technology, it has become not at all troublesome to cook such a yummy.
• So, wash the meat, dry it with paper towels and make frequent deep cuts against the meat fibers (I prefer to make them in a checkerboard pattern). After that, rub the neck with salt so that the salt gets into the cuts. Do not be afraid to oversalt, the neck will not take excess salt.
• 
• Cut the garlic along the clove into several pieces, break the bay leaf into small pieces, the clove can also be broken in half. Put garlic + bay leaf + allspice / clove / black pepper in each hole, alternating the last component.
• After that, it is advisable to tie the neck with a culinary tourniquet or thread so that it does not fall apart after cooking. Sometimes this happens, everything initially depends on the piece of meat itself.
• We put the prepared neck into the sleeve (I have an envelope) for baking, fix the end and put it in the MV bowl. Be sure to make about 3 punctures or small cuts in the steam bag, preferably at the top, not the side, so that you can turn the meat over to the other side in the process without fear of juice leaking out.
• 
• Close the MV cover and start the mode Oven 2nd level 50 minutes, at the end of the program, open the MV carefully and in mittens, so as not to burn yourself quickly and carefully turn the bag of meat to the other side and turn on Oven level 2 20 minutes... The time needs to be adjusted depending on the size (weight) of your piece of meat.
• After the signal about the end, we open the MV, this is what we get: the bowl is clean, the meat is baked and ruddy on all sides:
• 
• Carefully take the neck out of the bowl, then out of the bag, this is how it turns out:
• 
• And on the other hand:
• 
• Since I do not really recommend the neck when hot, it is better to wrap it in foil so that it does not dry out, let it cool completely and put it in the refrigerator. When it has completely cooled and set, it can be sliced ​​thinly and served as a sliced ​​or sandwich.
• Bon Appetit!
• 

The dish is designed for

Lot

Time for preparing:

1 hour 10 minutes

Cooking program:

Oven level 2

Note

This is a very simple and delicious dish from my childhood. I deliberately did not name it "Pork", as the neck is more suitable here than the ham. The latter will be a little dry, although it will also turn out tasty. According to this recipe, the ham will taste better hot, not as an appetizer, but as an independent dish. But then, for juiciness, you can stuff it with carrot bars.
Here the most basic music is played by garlic and bay leaf, the rest of the spices can be excluded if you don't like it.
Since in the MB Bork U700 the temperature in the Oven mode at the 2nd level is about 180C, then such a boiled pork can be cooked in any MB with a similar temperature regime according to the same scheme. Or you can just bake in the oven, you just don't need to turn anything over, the approximate baking time is about 1 hour 15 minutes.
And further...if the juice released in the baking process in the bag is not too salty, it is delicious to cook potatoes on it for the same meat.
I invite everyone to the table!

Wow, what a beauty! I will definitely cook in a cuckoo

Lyudochka, this is very simple and delicious, my granny was a great cook!
What's your cuckoo, 1054?

Lisaaaa! What a beautiful and tasty meat! Mmmmmm .... Thanks for the recipe, I'll try it in a cuckoo too

[Liza]

Liza - class
I'll try it with the AF-glasses, and I won't have to turn it over!
And what I hadn't thought of trying it this way before

Lyudochka, this is very simple and delicious, my granny was a great cook!
What's your cuckoo, 1054?

Yes, 1054. Now I looked at the temperatures there. 180 is the 3rd level.

Irochka, thank you very much for your kind words. You are a well-known artisan, I keep looking at your meat all the time! And I grew up on such meat, and it seemed to me that this is how everything is cooked. But then, when all the guests swallowed their tongues with him, I realized that not everyone can and know that. When guests are unexpectedly expected and there is no time to fool around with hot food for a long time, I buy a ham and use the same technology to bake it and serve it as hot. And for every day I take a neck and eat cold cuts for breakfast and a sandwich with us. Vkusnoooo!
By the way, Ira, I very often cook it in Redik -02, when the piece of meat is smaller, it goes completely straight into the bowl and I bake it without bags and sleeves!

[Liza]

Yes, 1054. Now I looked at the temperatures there. 180 is the 3rd level.

Then make an adjustment for the time, in Bork the countdown starts immediately after the launch!

Liza - class
I'll try it with the AF-glasses, and I won't have to turn it over!
And what I didn’t think of before to try it in such a way

Yul, I didn't like AF, maybe I didn't pick the right mode, but in MV it's easier and cleaner(!) comes out

Oops, thanks for the timing advice, I would not take into account

By the way, Ira, I very often cook it in Redik -02, when the piece of meat is smaller, it goes completely straight into the bowl and I bake it without bags and sleeves!

Oooy Lizok, how nastier it turns out, in the sleeve or without? It should be softer and juicier in the sleeve, right?

[cleaner]

Yul, I didn't like AF, maybe I didn't pick the right mode, but in MV it's easier and cleaner(!) comes out

Hmm, I thought it would be quite clean, it’s in the sleeve, on the contrary, I was glad that I don’t have to think about how to turn it over, so that it doesn’t leak out of the holes.

Girls, tell me, if I have Oursson 5005, then bake it on baking and set the pressure at the same time? The neck is just gorgeous, I really wanted it! 🔗

Oooy Lizok, how nastier it turns out, in the sleeve or without? It should be softer and juicier in the sleeve, right?

The neck itself is so juicy and fatty that it doesn't matter. Sometimes, in rare cases, my crust is more hardened. It seems to me that economically, in terms of electricity, it is more profitable to do it rarely. Here, the Oven mode, no pressure, and accordingly the time is the same, only the power is different and the power consumption is less.

Hmm, I thought it would be quite clean, it’s in the sleeve, on the contrary, I was glad that I don’t have to think about how to turn it over, so that it doesn’t leak out of the holes.

Julia, the bag is inflating, will cling to the hot spirals from above, it seems to me not worth it ... But I liked it without the bag. But maybe I'm wrong

Karina, in Borok, the Oven mode works without pressure, so the meat in the bag comes with a baked crust. I turn it over only so that a too fried crust does not form on the bottom. What's the temperature in Orson at the Bakery?

Karina, in Borok the oven mode works without pressure, so the meat in the bag comes with a baked crust. I turn it over only so that a too fried crust does not form on the bottom. What's the temperature in Orson at the Bakery?

on a multi-cook 130, and for baking it is always recruited in different ways, the maximum I had 142

on a multi-cook 130, and for baking it is always recruited in different ways, the maximum I had 142

Actually, not enough, but you can either bake in the oven in a bag, or in Orson in any convenient mode, even a multi-cook adjusted for time-pressure, and then fry for beauty.

What cool meat !! How would you like to cook this - only now I'm not a very experienced user of a multicooker - I have Brand 37501. No, of course, I often make boiled pork in a multicooker, but using the usual technology: I fried it from all sides, and then stew it. I would like to try up my sleeve, and therefore a question from those who are "in the tank" - in what mode to do it ?? And the holes in the bag are on top, and then the meat in the bag turns over - won't the juice flow out? Do you need some water on the bottom?

Actually, not enough, but you can either bake in the oven in a bag, or in Orson in any convenient mode, even a multi-cook adjusted for time-pressure, and then fry for beauty.

🔗I would like to make a big pity in a multicooker, but now I will definitely do it in the oven! 🔗

In 37501, you can try it manually in a bag without water, make punctures at the top so that I turn the juice over. Well, in MV it is easier to keep the situation under control, the lid is opened and that's it, the program won't fail. Truth also cools down faster. In Borok, there is such a powerful lid design, such cool thermal insulation that it is almost like in an oven.

In fact, girls, my granny has been baking this in the oven all my life, I’m too lazy to pull out all sorts of personal belongings stuffed there, so now I bake it in MV

Thanks a lot !! Today I will try - however, only a ham is available)) I also did my whole life in the oven, but now it's easier for me to do everything in a cartoon - it's a pity that I met her so late

The carrot goes well in the ham, so that it is juicier, although hot it is also good in itself
The main thing is to stuff the garlic-lavrushka-allspice into each hole. Good luck!
I'm waiting for the report!

-806900487.html]I would like to make a big pity in a multicooker, but now I will definitely do it in the oven! -1084987527.html]

In Orson on Baking it will work out very well.
I baked in a cuckoo on the Oven, in Orson on Pastries, your choice is 130 without pressure.
Liza, excellent meat, I like to do the same, I’m a quitter, I don’t like to wash the dishes, though once my bag pouted soooo, I didn’t pierce it, I blocked the valve, I had to wait for the cuckoo to cool down.
Yul, I made chicken parts in a bag in AFochka, it stuck to my upper shade, but I did it in a basket, maybe there will be more volume without a basket.

Tatiana thank you very much, otherwise I was so upset, I really want to cook in a mule!

In Orson on Baking it will work out very well.
I baked in a cuckoo on the Oven, in Orson on Pastries, your choice is 130 without pressure.
Liza, excellent meat, I like to do the same, I’m a quitter, I don’t like to wash the dishes, though once my bag pouted soooo, I didn’t pierce it, I blocked the valve, I had to wait for the cuckoo to cool down.
Yul, I made chicken parts in a bag in AFochka, it stuck to my upper shade, but I did it in a basket, maybe there will be more volume without a basket.

Tanya, if it's not difficult, point to the recipe where you baked in the oven in your sleeve to navigate the time

Yulia, I made chicken parts in a bag in AFochka, it stuck to my upper shade, but I did it in the basket, maybe there will be more volume without a basket.

Well, even well-punctured ones inflate
To my shame - I have never tried batch baking, somewhere I have a glitch in my head that it is harmful in a bag - so I'm thinking of overcoming it

Wonderful "Pork boiled", Lisa!
Yes. yes, it is the boiled pork from the neck, well, and the ham is the ham. This is me gru for you, like one who grew up on boiled pork and sausages from a granny who cooked in the oven. Then Mom, cooking in a brazier and oven. But my heaped up, will not be able to repeat your success, dear VEI.
And I tried it a couple of times in the Panasonic, I was disappointed.
The oven remains - a savior, for a long time, but I'm sure it's delicious.
I also stuff it with garlic, and put a lot of carrots and selery and onions on top of the neck. The husband adores, he just can't pronounce ...

I love boiled pork and any baked meat, but I haven't tried MV, thanks for the idea, it's very tempting !!!

[lavrushka]

Lyudochka, it won't be in the oven longer, in any case 15 minutes won't make the weather.
The main thing here is garlic with lavrushka combine, they give such a tasty and aromatic spirit! I tried it in different ways, but the granny's version turned out to be the hit one for a reason!)))

I love boiled pork and any baked meat, but I haven't tried MV, thanks for the idea, it's very tempting !!!

Olya, try it, I'm sure you will like it!

Tanya, if it's not difficult, point to the recipe where you baked on the oven in your sleeve to navigate the time

found only brisket
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=139240.0

Tanyusha, thank you very much for advising on cooking in other devices
Although I have quite a few of them too, I still can't compare with your park and experience)))
It’s a pity that you don’t eat meat yourself while you have nothing. Although I just bought a catfish, I will think of something before it's too late.

[Lizun]

Tanyusha, thank you very much for advising on cooking in other devices
Although I have quite a few of them too, I still can't compare with your park and experience)))
It’s a pity that you don’t eat meat yourself while you have nothing. Although I just bought a catfish, I will think of something before it's too late.

Thank you, Lizun... I always read you with joy and pleasure. Everything is clear and to the point.
Catfish is good (y) Charcoal catfish with tomatoes is amazingly tasty.

Where can I get coals, and I can't do without them?

Where can I get coals, and I can't do without them?

Dispense of course
This I so ... I remembered tastefully.
Catfish is good, with tomatoes, bell peppers, mushrooms. There are many variations. You can grill.

Honestly, I wanted a carp, but it was not there, and there was only catfish and small pike. Well, I decided to take a catfish. I really want to test the Fish mode. Believe it or not, I've never tried it

Honestly, I wanted a carp, but it was not there, and there was only catfish and small pike. Well, I decided to take a catfish. I really want to test the Fish mode. Believe it or not, I've never tried it

Good luck and we are waiting for yummy, and pike cutlets are delicious

Liz thank you very much (the little one didn’t let you add THANKS to you), for SUPER, MEGA, BOMB recipe

Tanya, thank you, cook for your health!

Beauty! I have never tried to make boiled pork in the "Oven" mode. I just now have a cool brick of the neck lying in the freezer. So I'll try!

Beauty! I have never tried to make boiled pork in the "Oven" mode. I just now have a cool brick of the neck lying in the freezer. So I'll try!

Come on, Len, I’m waiting for your feedback, the main thing is to do everything according to the recipe))) if the piece is not large, then expose less time so as not to fry.

Thanks for the great recipe. I did it in comfort on the "Baking" mode, it turned out to be CLASS !!!

Thanks for the great recipe. I did it in comfort on the "Baking" mode, it turned out to be CLASS !!!

Hurrah! I am very glad that you liked it, please share how you prepared it in Comfort.

Hurrah! I am very glad that you liked it, please share how you prepared it in Comfort.

Everything is like your recipe, only I changed the time. Immediately turned on the "Baking" program (pressure is not accumulated on it) for 30 minutes, then turned it over and turned it on for another 25 minutes. Oh, I forgot to say, I had meat 1 kg 700 gr. Thanks again

oh I would like to see pictures! Have you eaten everything already?

Everything is the same as in your recipe, only I changed the time. Immediately turned on the "Baking" program (pressure is not accumulated on it) for 30 minutes, then turned it over and turned it on for another 25 minutes.Oh, I forgot to say, I had meat 1 kg 700 gr. Thanks again

Ol, why such a large piece was baked so quickly?

Lisa, great recipe! I'll try it tomorrow. And at 55 cookies on baking level 1, how much time is it better to set it?

And tomorrow I'll just go for the neck, in the super we have some kind of pork - phew, we have to buy at the bazaar ...

I put the neck in Brand for Baking, chose 1 hour 30 minutes, in the process I will turn it over, in Brand you can open the lid and the program will not fail.
I changed the seasonings a little, removed the lavrushka, we don't like it.

[Liza]

Liza - thank you for the neck - it turned out to be much cooler than boiled pork
Special thanks for the advice - do not be afraid to saltthat the neck will not take too much!
I really liked the good salting!

She didn't add the lavrushka, otherwise it reminded me of the jellied meat, she limited herself to allspice and black pepper with garlic - and still very tasty!
The piece was 1 kg, so it gave 40 + 20 minutes in time.
When I turned it over to the other side, for some reason I started shooting, I was even scared, I thought maybe it was allspice climbed out of the holes and started to explode.

It seems to me that in 1054, at level 1 of the Oven, such a piece of meat would simply have burned out during this time, since it is very brutal there that Oven.

Dzhuliferochka, what did you cook in? I'm going to 1054 and you're scaring you to burn. By the way, I have a question for Lisa as well. The recipe says: make a reconciliation of the holes so that the juice does not flow out. And when you turn over the juice, something will flow.

Dzhuliferochka, what did you cook in? I'm going to 1054 and you're scaring you to burn. By the way, I have a question for Lisa as well. The recipe says: make a reconciliation of the holes so that the juice does not flow out. And when you turn over the juice, something will flow.

I cooked in Bork.
At 1054 for 1 kg of neck, you can try to give 30 minutes for the experiment on Level 1 of the oven, it will not burn out - it means good, you can always add another 10 minutes. Then a coup and +20 min.

The sleeve from one side was tied tightly with a clip that comes with the sleeve, and bent this edge up.
On the other side, I left larger sleeves and tied them not with a clip, but with a silicone tie, and not tightly, but so that the little finger would pass. And brought this part of the sleeve up, it is long.
When I turned it over - in the same way - I brought the long end of the sleeve together with the hole up again.