The summer issue

Our summer-packed January issue is out now - featuring our guide to summer rieslings, strawberries and seafood recipes, as well as a look at the best of Bali.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller for just $6 an issue - offer ends 29th January, 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Roast pork neck with onions and green peppercorns


The beauty of buying pork neck with the skin on is that you end up with a braised piece of meat topped with a lovely piece of crackling - the best of both worlds. This sauce is quite rich and would be good paired with a crisp bitter leaf salad and some mashed potato.

You'll need

1 tbsp olive oil 1 onion, finely chopped ½ tsp allspice 1 tbsp coarsely chopped flat-leaf parsley 2 tsp finely chopped thyme 2 tsp finely grated lemon rind 360 gm minced pork 1 piece pork neck (2.6kg), skin scored 10 pearl onions, halved 100 ml dry white wine 250 ml (1 cup) chicken stock 2 tbsp green peppercorns 200 ml pouring cream

Method

  • 01
  • Heat olive oil in a frying pan over medium heat, add finely chopped onion and sauté until translucent and tender (10-15 minutes). Transfer to a bowl and set aside to cool, then add allspice, herbs, lemon rind and minced pork and mix well to combine. Season to taste, being generous with pepper, and set aside.
  • 02
  • Preheat fan-forced oven to 250C. To butterfly pork neck, place pork skin-side down on a board and cut from the centre horizontally outwards, cutting halfway through the meat, to create an extended flap, then open up and repeat with other side. Place minced pork mixture along the centre, then roll sides over to enclose. Tie securely with kitchen string and place on top of pearl onions in a roasting pan, season to taste and roast until crackling forms (25-30 minutes), then reduce oven to 150C and roast for 30 minutes. Add wine, stock and peppercorns to pan and roast until pork is tender and reaches 68C on a meat thermometer, adding cream in final 30 minutes of cooking (1½-2 hours). Rest uncovered for 20 minutes, then carve and serve with sauce spooned over.

Note Allow plenty of time to rest meat so the proteins relax and the juices settle. It really makes the difference for a juicy, tender result. Cover the meat loosely with foil (unless it has crackling, which would lose its crunch) and rest it in a warm place. Large cuts of beef, veal and pork need around 30 minutes, chicken 15 minutes and fish 5-10 minutes.


At A Glance

  • Serves 6 - 8 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 6 - 8 people

Drink Suggestion

Normandy cider

Featured in

Jun 2013

You might also like...

Beef cheek recipes

recipes

Pave de boeuf with Roquefort sauce and gratin dauphinoise

A culinary Tour de France

recipes

Pan-fried John Dory agrodolce with endive and goat’s cheese

Saltimbocca alla Romana

recipes

Piccata di vitello

Adana kofte

recipes

Roast lamb loin with couscous and pumpkin

Pork chops with fennel

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×