Ingredients
Stuffing
Method
Stuffed roast pork neck, pears and parsnip
1.Preheat oven to very hot, 220°C.
2.Prepare stuffing using method below.
3.Score pork skin at 1cm intervals. Tum pork over and spread stuffing lengthways along pork. Roll tightly. Tie with kitchen string at 2cm intervals to secure.
4.Rub pork all over with 2 tablespoons oil and salt. Insert sage leaves under string. Place pork on oven rack over baking dish. Bake 20-25 minutes until skin is crisp and crackled.
5.Remove pork from oven. Arrange pear and parsnip in base of dish. Drizzle with remaining oil. Season to taste.
6.Reduce oven to moderate, 180°C. Bake pork a further 1 hour 20 minutes. Rest, loosely covered with foil, 20 minutes.
7.Serve pork sliced with roast pears, parsnips and pan juices. Accompany with rocket leaves, if liked.
Stuffing
8.Heat oil in frying pan on high. Saute onion for 4 minutes. Add pine nuts, stir for 1-2 minutes. Add sage and garlic, cook 1 minute. Cool. In a bowl combine onion mixture, breadcrumbs, currants and egg. Season to taste.