Mustard pork neck

Preheat the oven to 160 ºC. Season the pork neck with salt and pepper and place the meat in the roasting tin. Roast for 20 minutes per 500 g meat plus 25 minutes extra or until the meat juices run clear when a testing skewer is inserted into the centre of the meat. Remove the meat from the oven 30 minutes before the end of the cooking time. Heat the maple syrup and castor sugar in a saucepan until the castor sugar has dissolved. Add the mustard and simmer slowly until syrupy. Meanwhile insert the cloves into the meat. Brush the neck generously with the mustard mixture. Return the meat to the oven for the last 30 minutes of the cooking time. Rest for 10 minutes before carving. Serve with roast vegetables and steamed green beans. Garnish with sprigs of fresh thyme.
Serves 6.