Ingredients

Method

• 450 g pork neck
• 5 T olive oil
• 1 T smoked paprika
• 2 t fennel seeds, crushed
• 3 cloves garlic, crushed
• 1 T lemon zest
• 2 t sumac
• 2 t crushed dried chilli
• 500 g mix Mediterranean, organic and baby potatoes
• Sea salt
• 1 cup verjuice
• 2 brinjals, cubed
• 1 cup fresh coriander
• Juice of 1 lemon
• ½ cup good-quality mayonnaise

Method

Ingredients

Preheat the oven to 180°C. Rub the pork neck with 2 T olive oil, the smoked paprika, crushed fennel seeds and garlic, lemon zest, sumac and dried chilli until evenly coated.
Place on a baking tray and roast for 1½ to 2 hours, or until the meat is firm but still succulent and pink inside. In the last 40 minutes of cooking, add the potatoes to a baking tray, toss in 1 T olive oil, scatter with sea salt and drizzle with half the verjuice.
Bake for 20 minutes, then turn and drizzle with the remaining verjuice. Bake for a further 15 to 20 minutes, or until the potatoes have caramelised. In a pan over a medium heat, fry the brinjal in the remaining olive oil until charred and crisp.
Blend the coriander and lemon juice with the mayonnaise. To serve, smash the potatoes and arrange on a large platter, top with slices of fragrant pork and tumble over the charred brinjal before drizzling with a good spoonful of the lemon-coriander mayonnaise.

Per serving: 2070.4 kJ, 25.6 g protein, 19.1 g fat, 28.3 g carbs