Slow-roasted pork neck

ingredients

• Slow-roasted pork neck

  • 4 garlic cloves, chopped
  • 1 tablespoon chopped rosemary
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice
  • 1/4 cup olive oil
  • 1.5 kilogram NZ Pork neck, skin on, rolled
  • 1 cup sherry
  • 1/4 cup maple syrup

• Garlic tomatoes

  • 2 250g punnets cherry tomatoes
  • 3 garlic cloves, thinly sliced

method

• Slow-roasted pork neck

  • 1

    Preheat oven to slow, 150°C.

  • 2

    Pound garlic, rosemary, mustard and juice together. Stir in oil.

  • 3

    Place pork in a baking dish and spread with garlic mixture. Pour over combined sherry and syrup.

  • 4

    Bake for 3 hours, adding tomatoes and garlic 10 minutes before cooked. Place pork and tomatoes under a hot grill for 4-5 minutes to crisp the skin.

  • 5

    Cover pork with foil and rest for 20 minutes. Serve sliced with tomatoes and pan juices.

notes

Ask your butcher to score, roll and truss the pork neck.