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Oven-roasted pork neck in milk and sage

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Oven-roasted pork neck in milk and sage

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Oven-roasted pork neck in milk and sage

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 2 hours

Ingredients

1.2 kg pork neck, trimmed
2 T olive oil
1 T butter
375 ml milk
20 g dried chanterelle mushrooms
rind of 1 lemon
1 cinnamon quills
a handful fresh sage
sea salt and freshly ground black pepper

For serving

1 packet of spinach, wilted with lemon and garlic
4 sweet potatoes, boiled and smashed

Method

Preheat the oven to 120°C. Place a cast-iron ovenproof frying pan over a high heat.

Rub the pork neck in 1 T olive oil and add the remaining olive oil and butter to the pan. When hot, add the pork neck and sear on all sides until browned.

Remove from the heat, then add the milk, mushrooms, lemon rind, cinnamon, sage and seasoning, to taste, to the pan and roast for 2 hours, basting every so often, until the pork is cooked but still tender.

Serve with large helpings of lemon-and-garlic wilted spinach and smashed buttery sweet potatoes.