- 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
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.
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