Stuffed pork neck

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6 servings
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Pork

By Food24 November 03 2009
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Ingredients (11)

1.00 kg pork — neck
sea salt and freshly ground black pepper
4.00 garlic — cloves, crushed
1.00 green pepper — deseeded and sliced into strips
1.00 tomatoes — sliced
250.00 g bacon
410.00 g pineapple — cut into chunks
45.00 ml Worcestershire sauce
125.00 ml sherry
250.00 ml water
65.00 ml oil
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Method:

Preheat the oven to 160 ºC (325 ºF). Splay open the neck and season with salt and freshly ground black pepper. Sprinkle with garlic and arrange the green pepper, tomato slices and bacon on it. Top with a few of the pineapple chunks and then carefully roll up the neck. Secure with string, taking care that the filling does not come out. Season the roll on the outside with salt and pepper and transfer to an oven dish. Mix the remaining pineapple chunks and pineapple juice with the remaining ingredients and add. Oven-roast for 20-25 minutes for every 500 g plus 20 minutes extra for medium OR 25 minutes extra for well done. Slice the meat roll and serve with the gravy.
Serves 6-8.



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