Stuffed pork neck

Recipe from: 12/5/1995 12:00:00 AM
Ingredients 11
Servings 6
Time

Ingredients

  • 1
    kg
    whole pork neck or pork thick rib, deboned
  • salt and freshly ground black pepper
  • 4
    cloves garlic, crushed
  • 1
    green pepper, seeded and sliced into strips
  • 1
    tomato, sliced
  • 250
    g
    bacon
  • 410
    g
    pineapple chunks
  • 45
    ml
    Worcestershire sauce
  • 125
    ml
    sherry
  • 250
    ml
    water
  • 65
    ml
    oil
 

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.
 

Read more on: roast  |  pork
 

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