Stuffed pork neck with mustard sauce

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8-10 servings
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Stuffed pork neck is a traditional Christmas dish that can be prepared the day before and kept wrapped in foil in the fridge.

By Food24 December 12 2019
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Ingredients (25)

2 kg pork neck — deboned
45-60 ml wholegrain mustard
salt and freshly ground black pepper
STUFFING
oil — for frying
½ red onion — chopped
6 garlic — cloves, crushed
1 apple and 1 pear, peeled and diced
walnuts — chopped
125 ml ginger — pickled, chopped
fresh coriander — handful, chopped
lime — zest and juice
VEGETABLES
5 ml turmeric
10 pickling onions — peeled and halved
10 whole sweet potatoes — scrubbed and thickly sliced
1 coconut milk — tinned
stock — chicken
bay leaves
mustard sauce
125 ml lemon juice
2 eggs
60 ml honey — or sugar
30 ml mustard — powder
2 ml salt
10 ml cornflour — maizena
80 ml whole garlic cloves — unpeeled
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Method:

Preheat
the oven to 160°C.

1. Make a
deep cut lengthways in the pork neck in order to splay it open – make a few
incisions in the thicker parts of the meat too.

2. Rub
mustard generously on all sides of the meat and season with salt and freshly ground
pepper.

3. Stuffing: Heat a little oil and fry the onion and garlic until soft. Add the apple and
pear and stir-fry until soft. Let it cool and stir in the rest of the stuffing ingredients.

4. Spread
the stuffing over the cut side of the meat, fold the pork over the stuffing and
transfer it to a meat net or truss with string to hold it together.

5. Vegetables: Mix the turmeric, onions and sweet potatoes. Arrange in the bottom of a
roasting pan  and pour the coconut milk
and chicken stock over. Add the bay leaves.

6. Put the
meat roll on top and roast for 25 minutes per 500g of meat plus an extra 25 minutes
– or until the meat juices run clear when tested with a meat skewer. While it’s
roasting, baste with the pan juices from time to time.

7. Turn on
the oven grill and grill until the outside is golden brown.

8. Slice
the meat and serve with the vegetables (if preferred, you can purée the vegetables
in a food processor), crackling and mustard sauce

MUSTARD: 

1. Put all
the ingredients except the yoghurt in a small saucepan. Whisk well with a wire
whisk. Stir slowly over low heat until the mixture simmers and starts to
thicken.

2. Allow
to cool slightly then stir in the yoghurt. Serve with the pork neck.

 

 



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