Name: Slow-roasted pork neck
Prep time: 10 min
Cook time: 210 min
Total time: 220 min
Yield: 6
Ingredients: 4 garlic cloves, chopped; 1 tablespoon chopped rosemary; 1 tablespoon dijon mustard; 1 tablespoon lemon juice; 1/4 cup olive oil; 1.5 kilogram 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

Slow-roasted pork neck

Serves 6

Prep

10M

Cook

3H 30M

Total

3H 40M

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Ingredients

4 garlic cloves, chopped

1 tablespoon chopped rosemary

1 tablespoon dijon mustard

1 tablespoon lemon juice

1/4 cup olive oil

1.5 kilogram 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

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.

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

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

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