Slow-Cooked Pork Neck
Slow roasting the pork ensures it is wonderfully succulent, so make sure to not rush the process. (Cook the pork at 300°F/150°C for 3-4 hours) Enjoy the deliciousness of the slow-roasted pork!
Marthinus StrydomThe Story
Slow-roasted pork neck, a culinary delight with deep historical roots, epitomizes the fusion of traditional cooking practices and cultural influences. Originating from ancient methods where slow roasting was essential for tenderizing tougher cuts, pork neck has been a staple in various global cuisines. In Europe, it's seasoned with local herbs and slow-roasted to perfection, while in Asian cooking, it's often marinated in a rich blend of spices and sauces, exemplified in dishes like Chinese Char Siu and Korean Bulgogi. The American South has also embraced this cut, incorporating it into the heart of its barbecue culture, where it's smoked for hours to achieve a unique smoky flavor. This evolution of slow-roasted pork neck, adapting across continents and time, showcases the cut's versatility and the universal pursuit of flavor and tenderness in cooking, making it a beloved ingredient in both traditional and modern culinary practices.
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Ingredients
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.
