Roast pork neck

Deur Barbara Joubert, SARIE KOS Somer 2010/11

Roast pork neck Foto’s: Micky Hoyle Galery

The wine and stock ensures that the meat doesn't dry out.

(6-8 portions)

  • 30 ml olive oil
  • 30 ml fresh sage, finely chopped
  • 2 cloves of garlic, crushed
  • 15 ml tomato paste
  • 1 kg deboned pork neck
  • salt and freshly ground black pepper to taste
  • 250 g streaky bacon
  • 15 ml olive oil
  • 125 ml white wine
  • 125 ml chicken stock

Heat oven to 130 °C. Mix olive oil, sage, garlic and tomato paste. Season pork with salt and pepper. Spread tomato paste mixture on the meat. Wrap pork in bacon aand bind with twine. Heat 15 ml olive oil in an oven roasting pan on the stove. Fry pork until slightly brown. Add wine and stock and bring to the boil. Cover pan with tinfoil and bake for 3 ½ hours. Remove foil and roast for 30 minutes. Remove from oven and allow to cool to room temperature. Garnish with fresh sage leaves and serve with wholegrain mustard.

  • Assistent Melissa Pecoraro

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