8-10 servings
Stuffed pork neck is a traditional Christmas dish that can be prepared the day before and kept wrapped in foil in the fridge.
Rate this recipe
Recipe Disclaimer
Tap for method
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 |
Tap for ingredients