Slow-roasted pork neck with sage and apple cider
4
Easy
20 minutes
1 1/2 to 2 hoursIngredients
Method
- 50 ml olive oil
- 100 g onions, peeled and sliced
- 20 ml fresh sage, chopped
- 1 kg deboned pork neck
- sea salt and freshly ground black pepper, to taste
- 60 ml mild whole-grain mustard
- 1 crisp green cooking apple, quartered and thinly sliced
- 1 x 340 ml dry apple cider
- 100 ml fresh cream (optional)
Method
Ingredients
Preheat the oven to 150ºC. Pour 30ml (2T) olive oil into a frying pan then gently sauté the sliced onion, until soft and starting to brown. Add the sage then set aside. Place the meat on a cutting board and cut lengthways to provide a pocket for the stuffing.
Rub salt and pepper onto both the outside and cut side of the meat, then open the cut side and evenly spread half the mustard as well as the onion-and-sage mixture over the bottom half of the meat.
Evenly lay the apple slices on top of the onion mixture – as you would to make a sandwich with a lush topping. As evenly as possible, dot the apple slices with the remaining mustard then fold the top of the meat over the stuffing before securing with string or the meat net your butcher may have supplied with this cut.
Pour the remaining olive oil into a roasting pan with a tight fitting lid then heat on the stovetop. Place the stuffed, secured pork neck in the roasting pan then brown on all sides, slowly and evenly.
Pour the apple cider over the meat then cover with the lid or with two layers of baking paper and tinfoil (a tight cover on your roasting pan will ensure that no moisture escapes, which is important for the success of such a slow-roasted dish).
Place in the oven then find a comfortable spot in which to read your book. Turn the roast every 30 to 40 minutes, until a skewer is easily inserted into the meat. Remove from the oven then allow to rest on a warm plate. Strain the pan juices into a saucepan – you should have approximately 375ml (1½ cups) liquid. Boil briskly to reduce by half then add the cream, if using.
Remove the string or net from the meat, then slice and serve with the sauce.
Cook’s note: The cooking time will be influenced by the quality and weight of the meat so can vary greatly. In this case, rather err on the side of overcooking; the meat should be falling-off-the-bone soft and infused with the flavours of the stuffing.
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