Name: Stuffed pork neck
Prep time: 30 min
Cook time: 150 min
Total time: 180 min
Yield: serving
Cuisine: Ingredients
Ingredients: 2 kg pork neck deboned; 45-60 ml wholegrain mustard; salt and freshly ground black pepper; oil for frying; ½ red onion chopped; 6 garlic cloves, crushed; 1 apple and pear, peeled and diced; walnuts chopped; 125 ml ginger pickled, chopped; fresh coriander handful, chopped; lime zest and juice; 5 ml turmeric; 10 pickling onions peeled and halved; 10 whole sweet potatoes scrubbed and thickly sliced; 1 coconut milk; stock chicken; bay leaves

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Ingredients (17)

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 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
	stock — chicken
	bay leaves

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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 (see recipe and tip).