Name: Pork neck roast with mushrooms
Prep time: 35 min
Total time: 35 min
Yield: 6 servings
Cuisine: Cooking Method
Ingredients: 1 pork neck deboned; 2 onion sliced; 4 bay leaves; 350 ml beer; 30 ml fresh chillies 573; 8 fresh sage; 1 garlic cloves, sliced; 400 g mushrooms chopped; zest lemon; 6 slices of parma or black forest ham; 5 dried thyme

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Ingredients (11)

1	pork neck — deboned
2	onion — sliced
4	bay leaves
350 ml	beer

STUFFING

30 ml	fresh chillies — 573
8	fresh sage
1	garlic — cloves, sliced
400 g	mushrooms — chopped
zest	lemon
6	slices of parma or black forest ham
5	dried thyme

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Method:

1. Gently fry the sage and garlic in the olive oil until the garlic starts to colour; spoon out and fry the mushrooms in the oil until golden brown. Season with salt, pepper and lemon zest, remove from the heat and allow to cool.

2. Preheat the oven to 180°C. Use a sharp knife to butterfly the pork and season with salt and pepper. Arrange the slices of ham in a layer on top of the meat, followed by the mushrooms, garlic and crispy sage leaves. Roll up the meat tightly and secure with string at 2cm intervals to form a neat roll.

3. Sear the pork all over in a dash of olive oil in an ovenproof casserole. Add the onions, bay leaves, thyme and beer to the dish, close the lid and roast in the oven for 1 hour. Reduce the temperature to 160°C and roast for another hour or until the meat is soft and tender.

4. Remove the meat from the dish and let it rest before carving. Strain the pan juices and reduce on the stovetop to make a sauce.