Whole roasted pork neck

Whole roasted pork neck

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  • 6 to 8
  • Easy
  • Dairy free
  • 20 minutes, plus overnight marinating time
  • 1 1⁄2 – 2 hours
  • Marras The Trickster Cinsault

Pork neck is one of my favourite cuts. It’s great value for money and packs a lot of flavour. I used trapper salt to season this pork neck. I believe it was accidentally created by a Canadian trapper who spilled maple syrup into his salt mix. A beautiful disaster! It’s great with chicken, vegetables and soups.


  • For the trapper salt :
  • 2 t coriander seeds
  • 2 t caraway seeds
  • 50 g yellow mustard seeds
  • 50 g fenugreek
  • 4 T salt
  • 100 g brown sugar
  • 2 1⁄2 T dried onion
  • 2 1⁄2 T dried garlic
  • 1 1⁄2 T chilli flakes
  • For the roast:
  • 1 whole bone-in pork neck
  • 4 T Dijon mustard
  • 8 T trapper salt

Cooking Instructions

1. To make the trapper salt, coarsely grind all the ingredients using a pestle and mortar or spice grinder. You might need to do this in batches.

2. Rub the pork neck with the mustard and season generously with the trapper salt. Allow to stand for at least 3–4 hours, or overnight.

3. Grill the pork neck over prepared embers until golden brown. Move away from the hot embers onto a cooler section of the fire, bone-side down, and cook for 11⁄2 hours. Turn every 20 minutes.

4. Alternatively, preheat the oven to 150°C and roast the pork neck for 11⁄2 hours and finish under the grill. Allow to rest for 15 minutes. Season with salt to serve.

Find more pork recipes here. 

Photographs: Toby Murphy
Production: Abigail Donnelly

Vusi Ndlovu Recipe by: Vusi Ndlovu
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Chef and TASTE contributor Vusi Ndlovu is the co-owner of EDGE, a restaurant focusing on indigenous ingredients, reimagined with a fine dining twist and the tradition of cooking over an open fire.

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