Oven-roasted pork neck in milk and sage

Oven-roasted pork neck in milk and sage

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  • 4
  • Easy
  • 15 minutes
  • 2 hours
  • Heron Ridge Shiraz


  • 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

Cooking Instructions

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.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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