Ingredients

Method

• 3 onions, peeled and quartered
• 2 garlic heads, halved
• 1 rolled pork neck
• 4 leeks, halved
• 3 T butter
• 3 T red wine vinegar
• 4 T olive oil
• salt, to taste
• green peppercorns, to taste
• 30 g parsley, chopped
• 1 T capers, chopped
• 2 lemons, juiced and zested

Method

Ingredients

1 Preheat the oven to 180°C.

2 Sear the rolled pork neck over a high heat until brown and caramelised.

3 Transfer the pork to roasting pan, then surround with onions, garlic, leeks, butter, red wine vinegar and olive oil.

4 Season with salt and green peppercorns, then roast for 45–60 minutes until the onions are caramelised and the pork is tender.

5 Blend the chopped parsley with chopped capers, the juice and zest of 2 lemons, 2 T olive oil and season to taste. Serve with the pork and mash or creamy polenta.

Discover more pork recipes, here.