Find your recipes and restaurants here

Pot-roasted pork neck

Recipe from: 10/7/1993 12:00:00 AM
Ingredients 8
Servings 6
Time 10 min


  • 10
    small onions, cleaned
  • 200
    fresh button mushrooms, wiped clean
  • 10
    fairly small carrots, scraped clean
  • oil for frying
  • 2
    whole pork neck, rind removed and deboned
  • salt and black pepper
  • 250
    hot meat stock
  • sweet basil


1 hour 30 min
Sauté the onions, mushrooms and carrots in a little oil in a large saucepan until glossy. Remove from the pan and set aside. Secure the pork neck firmly with string so that it retains its shape while cooking. Season with salt and black pepper to taste and fry in a little heated oil until brown. Reduce the heat and add a little of the stock. Add a few of the onions and carrots. Cover and simmer until the meat is done. Replenish the stock if the meat becomes too dry. Add the rest of the vegetables towards the end of cooking time and simmer until done and just tender. Lift the meat from the saucepan and remove the string. Slice the meat and serve with the vegetables and pan juices, thickened with a little cornflour, if necessary. Serve with mashed potato, rice or a French loaf. Serves 6.

Read more on: pork  |  slow cook

You might also Like

NEXT ON FOOD24X publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.