|2.00 kg||pork — deboned neck|
|0.00||braai — salt|
|0.00||ginger — ground|
|0.00||flavour enhancer — Aromat|
|0.00||black pepper — freshly ground|
|750.00 ml||orange juice|
|2.00||onion — chopped|
|2.00||celery stalks — chopped|
|10.00 ml||mustard — seeds|
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 °C.
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.