Rolled pork neck with onion marmalade

By admin
15 October 2010

ONION MARMALADE

60 ml butter

6 onions, sliced

60 ml soft brown sugar

60 ml balsamic vinegar

salt and freshly ground black pepper

FILLING

1 large pork neck (1, 3 kg), deboned and butterflied

salt and freshly ground black pepper

70 g baby spinach

85 g blue cheese, crumbled

100 g mozzarella cheese, grated

50 ml olive oil

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Preheat the oven to 160 °C.

ONION MARMALADE

Heat the butter in a saucepan and fry the onions over medium heat until soft.

Add the brown sugar, balsamic vinegar, salt and freshly ground black pepper.

Reduce the heat and cook the mixture gently for 20-30 minutes until caramelized.

Leave to cool.

FILLING

Splay the neck on a working surface and season with salt and freshly ground black pepper.

Spread the spinach over the meat, followed by the marmalade, blue cheese and mozzarella.

Roll up the meat and secure with string.

Put the stuffed neck in a greased roasting tin, drizzle with olive oil and roast for 25 minutes per 500 g plus 25 minutes or until done.

Serve with crisply roasted potato wedges.

Leave the meat to rest for 10 minutes after it comes out of the oven. This way it will be easier to carve.

TIP: Pork neck is well marbled, making it a very juicy cut. Ask your butcher to debone and butterfly the neck so it’s easy to stuff. Best cuts for this recipe: pork neck or belly.

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