Stuffed pork neck with mustard sauce

Serves 8-10 | preparation: | 30 min | cooking: 2-2½ hr

Ingredients

2kg pork neck, deboned

45-60ml (3-4T) wholegrain mustard

salt and freshly ground black pepper

Stuffing

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

pickled ginger

handful chopped coriander leaves

juice and zest of 1 lime

Vegetables

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

Method

  • 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.

Stuffing

  • 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.

Vegetables

  • 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.

Return to recipe page