Serves 8-10 | preparation: | 30 min | cooking: 2-2½ hr
2kg pork neck, deboned
45-60ml (3-4T) wholegrain mustard
salt and freshly ground black pepper
oil for frying
½ a red onion, chopped
6 garlic cloves, crushed
1 apple and 1 pear, peeled and diced
handful chopped walnuts
125ml (½c) chopped
handful chopped coriander leaves
juice and zest of 1 lime
5ml (1t) turmeric
10 pickling onions, peeled and halved
10 whole sweet potatoes, scrubbed
and thickly sliced
1 can (400g) coconut milk
a little chicken stock
a few bay leaves
- Preheat the oven to 160°C.
- Make a deep slice lengthwise in the pork neck in order to splay it open – make a few cuts in the thicker parts of the meat too.
- Rub mustard thoroughly on all sides of the meat and season with salt and pepper.
- Fry the onion and garlic in a little oil until soft. Add the apple and pear and stir-fry until soft.
- Let it cool and stir in the rest of the stuffing ingredients.
- Spread the stuffing inside the meat, fold the pork back over the stuffing and put it in a meat net or tie with string to keep it in place.
- Mix the turmeric, onions and sweet potato.
- Arrange in an ovenproof dish and pour the coconut milk and chicken stock over.
- Add the bay leaves.
- Put the meat roll on top and roast for 25 minutes per 500g of meat plus an extra 25 minutes – or until the meat juices run clear when poked with a meat skewer.
- As it’s roasting, spoon some of the meat juices over from time to time.
- Turn the grill on and grill until golden brown.
- Slice the meat and serve with the vegetables (if preferred, you can also puree the veg), crackling and mustard sauce.