Recipe

Slow-roasted pork neck

Pork neck is roasted long and slow on a bed of cherry tomatoes with garlic, rosemary and mustard

Sep 30, 2011 2:00pm
  • 10 mins preparation
  • 3 hrs 30 mins cooking
  • Serves 6
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Ingredients

Slow-roasted pork neck
  • 4 garlic cloves, chopped
  • 1 tablespoon chopped rosemary
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice
  • 1/4 cup olive oil
  • 1.5 kilogram NZ Pork neck, skin on, rolled
  • 1 cup sherry
  • 1/4 cup maple syrup
Garlic tomatoes
  • 2 250g punnets cherry tomatoes
  • 3 garlic cloves, thinly sliced

Method

Slow-roasted pork neck
  • 1
    Preheat oven to slow, 150°C.
  • 2
    Pound garlic, rosemary, mustard and juice together. Stir in oil.
  • 3
    Place pork in a baking dish and spread with garlic mixture. Pour over combined sherry and syrup.
  • 4
    Bake for 3 hours, adding tomatoes and garlic 10 minutes before cooked. Place pork and tomatoes under a hot grill for 4-5 minutes to crisp the skin.
  • 5
    Cover pork with foil and rest for 20 minutes. Serve sliced with tomatoes and pan juices.

Notes

Ask your butcher to score, roll and truss the pork neck.

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