Oven-Baked Pork Neck in Foil
This oven-baked pork neck is marinated in soy sauce, garlic and spices, then slowly roasted in foil and browned at the end. Serve it hot with a side dish or chilled and sliced.
Updated : 12 November, 2026
Easy
More than 1 hour.
Ingredients
1.5 kilograms
Pork neck
Marinade
100 milliliters
Soy sauce
3
Garlic
3 tablespoon
Vegetable oil
1 tablespoon
Paprika
0.5 teaspoon
Ground black pepper
2 grams
Chili pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients. Any neutral vegetable oil will work. Fresh garlic can be replaced with 1 tablespoon dried garlic. Instead of pork neck, you can use another whole cut of pork, such as ham or pork loin.
Step 2
Pat the pork neck thoroughly dry with paper towels.
Step 3
Prepare the marinade. In a bowl, combine the soy sauce, vegetable oil, pressed garlic, paprika, chili and ground black pepper. Whisk with a fork until combined. Adjust or add spices to taste if desired.
Step 4
Pour the marinade over the pork neck and refrigerate overnight. Turn the meat occasionally so it marinates evenly on all sides.
Step 5
Remove the meat from the marinade and place it on a sheet of foil. Using a double layer of foil will help prevent leaks.
Step 6
Wrap the pork tightly in the foil, folding the edges upward so the juices stay inside during baking.
Step 7
Place the wrapped pork on a baking sheet or in a baking dish and roast in an oven preheated to 390°F for 1 hour.
Step 8
Open the foil and continue roasting the pork at 355°F for about 30 minutes, brushing it with the marinade, until browned and fully cooked through.
Step 9
Transfer the cooked meat to a serving dish and slice. Serve the baked pork neck with a fresh vegetable salad and fresh herbs.
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