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Stuffed pork neck


stuffed pork

Ingredients 19
Servings 8-10
Time 30 min

Ingredients

  • 2
    kg
    pork neck, deboned
  • 45-60
    ml
    wholegrain mustard
  • salt and freshly ground pepper
  • STUFFING
  • oil for frying
  • ½
    red onion, chopped
  • 6
    garlic cloves, crushed
  • 1
    apple and pear, peeled and diced
  • handful of chopped walnuts
  • 125
    ml
    chopped pickled ginger
  • handful of chopped fresh coriander
  • juice and zest of 1 lime
  • VEGETABLES
  • 5
    ml
    turmeric
  • 10
    pickling onions, peeled and halved
  • 10
    whole sweet potatoes, scrubbed and thickly sliced
  • 1
    can (400ml) coconut milk
  • a little chicken stock
  • a few bay leave
 

Method

2.5 hours
 

Preheat the oven  to 160°C.

1. Make a deep cut lengthways in the pork neck in order to splay it open – make a few incisions in the thicker parts of the meat too.

2. Rub mustard generously on all sides of the meat and season with salt and freshly ground pepper.

3. Stuffing Heat a  little oil and fry the onion and garlic until soft. Add the apple and pear and stir-fry until soft. Let it cool and stir in the rest  of the stuffing  ingredients.

4. Spread the stuffing over the cut side of the meat, fold the pork over the stuffing and transfer it to a meat net or truss with string to hold it together.

5. Vegetables Mix  the turmeric, onions and sweet potatoes. Arrange in the bottom of a roasting pan  and pour the coconut milk and chicken stock over. Add the bay leaves.

6. Put the meat roll  on top and roast for 25 minutes per 500g of meat plus an extra 25 minutes – or until the meat juices run clear when tested with a meat skewer. While it’s roasting, baste with the pan juices from time to time.

7. Turn on the oven grill and grill until the outside is golden brown.

8. Slice the meat and serve with the vegetables (if preferred, you can purée the vegetables in a food processor), crackling and mustard sauce (see recipe and tip). 

 

 

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2019-09-18 11:25
 
 
 
 
 
 
 
 
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