Pork neck roll with port-orange sauce

Recipe from: 6/19/2003 12:00:00 AM

Ingredients 12
Servings 10
Time

Ingredients

  • 2
    kg
    deboned pork neck, rolled
  • braai salt
  • ground ginger
  • paprika
  • flavour enhancer such as Aromat
  • freshly ground black pepper
  • 125
    ml
    port
  • 750
    ml
    orange juice
  • 2
    onions, chopped
  • 2
    sticks celery, chopped
  • 10
    ml
    mustard seeds
  • cornflour
 

Method

 
Rub the pork neck with a little braai salt, ground ginger, paprika, flavour enhancer and black pepper.
Mix the port, orange juice, onions, celery and mustard seeds.
Place the meat in a stainless-steel dish and pour over the port-orange mixture.
Marinate the meat for 3 to 4 hours.
Preheat the oven to 160 °C.
Place the meat with its marinade in an ovenproof dish, cover and bake for about 2 hours or until done.
Remove the cover for the last half hour.
Prepare a sauce by pouring the cooking juices through a sieve and thickening slightly with a cornflour and water paste.
Hint: Fry a few orange slices in a little butter until slightly glazed and add to the sauce.
 

Read more on: bake  |  pork
 

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