Pork neck roll with port-orange sauce

10 servings
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By Food24 November 03 2009
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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
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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.

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