Rolled pork neck and vegetable roast

Rolled pork neck and vegetable roast

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  • Easy
  • 15 minutes
  • 60 minutes


  • 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

Cooking Instructions

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.



Bianca Strydom Recipe by: Bianca Strydom
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Prue Leith-trained chef Bianca Strydom cut her teeth working in some of the country's top fine dining restaurants – including former Eat Out number one restaurants The Restaurant at Waterkloof and La Colombe – before joining TASTE in 2018. Her favourite recipes to develop? Boujee breakfast recipes. Follow her on Instagram @biancast__.

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