Pork neck roll with port-orange sauce

YOU
10 servings
Rate this recipe
Pork

By Food24 November 03 2009
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (12)

2.00 kg pork — deboned neck
0.00 braai — salt
0.00 ginger — ground
0.00 paprika
0.00 flavour enhancer — Aromat
0.00 black pepper — freshly ground
125.00 ml port
750.00 ml orange juice
2.00 onion — chopped
2.00 celery stalks — chopped
10.00 ml mustard — seeds
0.00 cornflour
Tap for ingredients
Tap for ingredients

Method:

Rub the pork neck with a little braai salt, ground ginger, paprika, flavour enhancer and black pepper.
Mix the port, orange juice, onions, celery and mustard seeds.
Place the meat in a stainless-steel dish and pour over the port-orange mixture.
Marinate the meat for 3 to 4 hours.
Preheat the oven to 160 &degC.
Place the meat with its marinade in an ovenproof dish, cover and bake for about 2 hours or until done.
Remove the cover for the last half hour.
Prepare a sauce by pouring the cooking juices through a sieve and thickening slightly with a cornflour and water paste.
Hint: Fry a few orange slices in a little butter until slightly glazed and add to the sauce.



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published.

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.