Recipe

Slow-roasted pork neck

  • 10 mins preparation
  • 3 hrs 30 mins cooking
  • Serves 6
  • Print
    Print

Ingredients

Slow-roasted pork neck
  • 4 garlic cloves, chopped
  • 1 tablespoon chopped rosemary
  • 1 tablespoon dijon mustard
  • 1 tablespoon lemon juice
  • 1/4 cup olive oil
  • 1.5 kilogram pork neck, skin on, rolled
  • 1 cup sherry
  • 1/4 cup maple syrup
Garlic tomatoes
  • 2 250g punnets cherry tomatoes
  • 3 garlic cloves, thinly sliced

Method

Slow-roasted pork neck
  • 1
    Preheat oven to slow, 150°C.
  • 2
    Pound garlic, rosemary, mustard and juice together. Stir in oil.
  • 3
    Place pork in a baking dish and spread with garlic mixture. Pour over combined sherry and syrup.
  • 4
    Bake for 3 hours, adding tomatoes and garlic 10 minutes before cooked. Place pork and tomatoes under a hot grill for 4-5 minutes to crisp the skin.
  • 5
    Cover pork with foil and rest for 20 minutes. Serve sliced with tomatoes and pan juices.

Notes

Ask your butcher to score, roll and truss the pork neck.

More From Women's Weekly Food