- 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 chicken stock (1 cup)
- 2 tbsp green peppercorns
- 200 ml pouring cream
- 1Heat 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.
- 2Preheat 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.
Drink Suggestion: Normandy cider Drink suggestion by Max Allen