Slow Roasted Pork Neck

Total Time
4hrs 30mins
Prep 30 mins
Cook 4 hrs

The slow roasting makes this pork lovely and succulent so be careful not to try and speed things up. Enjoy

Ingredients Nutrition


  1. Preheat oven to 130°C.
  2. 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.
  3. 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.
  4. 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.
  5. Bake for 3 1/2 to 4 hours or until tender, checking that liquid isn't evaporating too quickly.


Most Helpful

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.

The Normans July 21, 2009

A delicious recipe, simple but not a wasted action. You have to be brave to really stick with 130C, but it works. (Here in Britain that's Gas Mark 1 of course!) I put a little butter and oil in the roasting pan before browning the meat. At the end you could remove the meat to a carving platter and tent it, then work on the gravy a bit: seasoning? thicken with a little arrowroot in a little cold water? a touch of cream ?! I would guess this recipe would work well with a pork shoulder roast too.

David in London June 25, 2009

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