Pork neck with red wine and prunes

Recipe from: 9/1/2002 12:00:00 AM
Ingredients 12
Servings 6
Time

Ingredients

  • 1
    kg
    boned pork neck
  • 300
    g
    pitted prunes
  • 30
    ml
    olive oil
  • 2
    cloves garlic, crushed
  • 10
    ml
    fresh marjoram
  • 30
    ml
    butter
  • 125
    ml
    honey
  • 500
    ml
    red wine
  • 3
    bay leaves
  • 5
    cloves
  • 1
    stick cinnamon
  • 3
    strips orange rind
 

Method

 
Make 20 slits in the meat and place a prune in each.
Rub the meat with the oil, garlic, marjoram and freshly ground black pepper.
Melt the butter in a frying pan and brown the meat.
Transfer it to an ovenproof dish and pour in the honey, wine and remaining ingredients.
Cover the dish loosely with aluminium foil and cook for 90 minutes.
Add the remaining prunes and more wine if necessary and cook for a further 30 minutes.
Allow the meat to rest before carving into slices, garnish with prunes and serve hot or cold, with roast potatoes, baby onions and apples, or a salad.
 

Read more on: roast  |  pork
 

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