Slow-Cooked Pork Neck
Ingredients
2 tbsp
(6 Teaspoons)
olive oil
2 tsp chopped sage
2 garlic cloves, chopped
1 tbsp
(3 Teaspoons)
tomato paste
1 kg kpiece pork neck
7 slices prosciutto
½
cup
(24 Teaspoons)
white wine
½
cup
(24 Teaspoons)
chicken stock
Method
- Preheat oven to 130°C (550°F).
- 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 (210-240 minutes) or until tender, checking that liquid isn't evaporating too quickly.