Recipe by Terese
The slow roasting makes this pork lovely and succulent so be careful not to try and speed things up. Enjoy
Top Review by The Normans
OMG! I cooked this for my DH as a surprise as he loved another pork neck recipe - divine! We normally rate recipes out of 5 and this one has hit equal top with only one or two others. Will be cooking this again soon! Only thing I didn't do was wrap with string. We did add a little more wine to the roasting pan though and created some jus for serving over the mash and veg.
- 2 tablespoons olive oil
- 2 teaspoons chopped sage
- 2 garlic cloves, chopped
- 1 tablespoon tomato paste
- 1 kg piece pork neck
- 7 slices prosciutto
- 1⁄2 cup white wine
- 1⁄2 cup chicken stock
Directions See How It's Made
- Preheat oven to 130°C.
- In a small bowl mix together oil, sage, garlic and tomato paste. With a knife, make small incisions into the pork. Rub in mixture and season well.
- Lay prosciutto on the chopping board. Place pork on top, and fold over so the pieces of prosciutto wrap around the pork. Tie and secure with kitchen string.
- Heat a medium sized heavy based baking dish onto the heat. Add pork and cook, turning, until browned. Add white wine and let sizzle. Add stock and cover tightly with foil.
- Bake for 3 1/2 to 4 hours or until tender, checking that liquid isn't evaporating too quickly.