Name: Pork neck with fillet and blue cheese stuffing
Prep time: 20 min
Cook time: 75 min
Total time: 95 min
Yield: 7 servings
Cuisine: Beef
Ingredients: 0.00 pork neck, deboned, rindless; 1.00 beef fillet; 0.00 salt and freshly ground black pepper to taste; 0.00 lemon juice; 0.00 garlic cloves, sliced; 250.00 ml breadcrumbs white; 60.00 ml walnuts chopped; 30.00 ml fresh sage chopped; 30.00 ml fresh thyme chopped; 60.00 ml blue cheese crumbled; 30.00 ml Dijon mustard; 10.00 ml soy sauce; 10.00 ml fresh chillies 573; 0.00 olive oil

Recipe Disclaimer

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Ingredients (14)

Meat:

0.00	pork — neck, deboned, rindless
1.00	beef — fillet
0.00	salt and freshly ground black pepper — to taste
0.00	lemon juice
0.00	garlic — cloves, sliced

Stuffing:

250.00 ml	breadcrumbs — white
60.00 ml	walnuts — chopped
30.00 ml	fresh sage — chopped
30.00 ml	fresh thyme — chopped
60.00 ml	blue cheese — crumbled

Coating:

30.00 ml	Dijon mustard
10.00 ml	soy sauce
10.00 ml	fresh chillies — 573

To Cook:

0.00

olive oil

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Method:

Meat:

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.
Stuffing:

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.
Coating:

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.