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
- 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
- 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.
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.
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.