Photographer: Con Poulos. Stylist: Michele Cranston.
Pork neck, sometimes called pork scotch, is a boneless cut from the foreloin that lends itself beautifully to slow roasting. This recipe is flavour-packed and generous, with a spiced roast plums to balance richness of the pork.
Ingredients
Method
To make the glaze, combine the marmalade, half the ginger, maple syrup, sugar, soy sauce, star anise, cinnamon, vinegar and sesame oil in a small saucepan. Stir over medium heat until sugar has dissolved. Reserve one third of the glaze for roasting the plums.
Tie pork with kitchen string to ensure a neat shape while roasting. Place pork on a wire rack over a flameproof baking dish. Preheat the oven to 160°C (140°C fan-forced). Generously brush pork with some of the glaze. Pour the measured water into the baking dish and cover tightly with a double layer of foil. Roast for 2 hours.
Remove foil and roast for a further 1 hour or until pork is tender and golden brown, brushing occasionally with remaining glaze. Remove pork from dish to a warmed plate, cover and stand for 20 minutes. Place baking dish on a high heat; reduce pan juices with any unused glaze from basting the pork until thickened slightly.
Meanwhile, to roast the plums, increase the oven temperature to 200°C (180°C fan-forced). Place plums, cut side up, on a medium baking paper-lined oven tray. Sprinkle with remaining fresh ginger and drizzle over reserved marinade with a cinnamon stick and star anise. Roast for 15 minutes or until plums are tender and starting to wilt.
Serve pork sliced thinly with the roasted plums, reduced pan juices, and green onion tops and steamed greens, if desired.
How to cook pork neck
Slow-roasting this cut is one of our favourite ways to ensure the most tender and luxurious pork. Pork neck will be tough if cooked at high temperatures.
Resting the cooked pork for 20 minutes before slicing and serving will allow the juices to settle and the meat to become more succulent. Serve with vibrant steamed greens and a side of potatoes or rice.
How to prepare pork neck
Start with a whole piece of pork neck. For this recipe we’ve used a 2kg piece of pork neck to serve 6. Tie the pork with kitchen string to keep the shape during cooking, then continue the recipe.
How to roast plums
Use firm plums that will hold their shape during roasting and check them just before the end of cooking time. If they are ripe, they only take a few minutes, any longer and they will collapse, which is still delicious.
How to reduce pan juices
If you prefer thicker pan juices, bring them to the boil in a small saucepan while the meat is resting, and reduce until thickened slightly.
