The most Succulent roast Pork for New year’s Lunch


I’ve spoken about my preference for a local pork roast on New Year’s Day. A good wholesome meal for this #stayhome year is exciting and sharing food with family and those dear to us is what most of us want. Lounging around, kids playing with their new presents and is adults playing cards and watching Netflix is what we will be doing this year. And of course there will be lots of leftovers and recipes that you can find here over the next week with handy tips on how to use them up. What will you be doing this year?

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 or similar secondary cut
2 onions
2 carrots
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
Fresh parsley
Juice of a lemon
Grated rind of a lemon
Olive oil

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

One of the best destinations for a holiday in December [Sunday Mirror]

I use local pork and vegetables and Filippo Berio Olive Oil Spray, Fry Light Garlic Spray by Rimus Group

11 responses to “The most Succulent roast Pork for New year’s Lunch”

  1. This is exactly the kind of recipe I like to see on a Sunday morning. I love using fennel seeds with pork too, they go so well. This looks great!

    1. Thank you so much a great Sunday to you 🙂

  2. Oh My Goooooooooooddddd!!!! That is just about as incredible a thing I have ever seen!!

    1. So glad you like it, please do let me know what you think if you try it out. Have a great week!

  3. I love foods that are slow cooked and this roast pork looks and sounds delicious!

    1. Thank you it was, nice to see you here, thanks for getting in touch always 🙂

  4. There is nothing better than slow cooked pork. I always resort to shoulder for a roast and save neck for curries or shredded pork but I think I will try the neck next time for a roast – bone in of course!

    1. Yes I love slow cooked shoulder and remains my favorite but neck is a completely different texture and a close second best 🙂

  5. […] We served ours with roast pork […]

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