Pork neck with fillet and blue cheese stuffing

Recipe from: 9/20/2007 12:00:00 AM

Ingredients 18
Servings 1
Minutes 20


Serving Change
  • Meat:
  • ½ pork neck, deboned and rind removed
  • 1
    small beef fillet
  • salt and freshly ground black pepper to taste
  • lemon juice
  • 4 to 6 garlic cloves, cut into thin slivers
  • Stuffing:
  • 250
    fresh white breadcrumbs
  • 60
    chopped walnuts
  • 30
    chopped fresh sage
  • 30
    chopped fresh thyme
  • 60
    crumbled blue cheese
  • Coating:
  • 30
    Dijon mustard
  • 10
    soy sauce
  • 10
    olive oil
  • To Cook:
  • extra olive oil


Fold open the deboned pork neck and make a shallow incision in the middle but do not cut through the ends. Season the pork neck and beef fillet to taste and sprinkle with lemon juice. Make small incisions all over the pork neck and beef fillet and insert the garlic slivers.
Evenly scatter the stuffing ingredients over the inside of the pork neck and put the beef fillet on top. Fold up and secure with string. Season to taste with salt and pepper on the outside.
Mix all the coating ingredients and spread the mixture over the meat.
To Cook:
Braai the neck over medium coals for 1 to 1½ hours. Cover with a dome lid or aluminium foil. Alternatively, cook the neck in a kettle braai. Brush with a little olive oil from time to time to prevent the meat drying out on the outside. Serve with roast vegetables.

Read more on: pork


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