Pork neck has no fat around the edge. It is the cut above the top shoulder and has a lot of marbling though the meat which keeps the roast so moist.
Pork is commonly used for Sunday roast here and rather than the boneless stuffed neck we see very often, I am leaving it whole, bone-in and the end result is wonderful as the bone also lends to flavoring the meat as it cooks slowly in the oven.
I use garlic, lemon zest, crushed fennel and coriander seeds to add extra flavour to the pork.
You will need:
Neck End pork cut
4 large garlic cloves
A mix of fresh herbs and I use basil and rosemary, but use herbs that you like
2 bay leaves
100 ml hot water mixed with a Stock Pot
Salt and pepper
Juice of a lemon
Grated rind of a lemon
Preparation time is 10 minutes, cooking time slow and long.
Rub the pork with a mix if lemon juice and olive oil.
Crush the coriander seeds and rub then all over the pork.
On the surface spread the lemon zest and finely chopped parsley.
Cover and place in the fridge overnight.
Prepare a roasting tray, cover with aluminum foil and grease lightly with some olive oil.
Roughly chop the vegetables. Mix with olive oil and the roughly chopped vegetables. Add the fennel seeds and toss.
Add sea sat and freshly ground pepper.
Take the pork out of the fridge and place it over the vegetables and herbs.
Cover securely with tin foil and place in a pre-heated oven at 150C for 4 1/2 hours. Uncover the dis for the last half an hour and increase the temperature to 220C.
Allow to rest before carving to serve.
I like to make extra roast potatoes and seasonal vegetables.
‘Today is a bright day, another very mild winter on this incredible island in the heart of the Mediterranean‘