"Pork neck is an underused piece of meat, but it's one of my favourite parts of the pig," says Wells. "It's got a nice amount of fat through it - perfect to cook low and slow until it's really tender." Begin this recipe a day ahead to marinate the pork.
- 1 skinless pork neck fillet (1.5kg)
- 100 ml olive oil
- 10 gm black peppercorns, coarsely crushed with a mortar and pestle (2 tbsp)
- 10 gm coriander seeds, coarsely crushed with a mortar and pestle (2 tbsp)
- 1 bunch flat-leaf parsley, blanched in salted water for 1 minute
Green olive sauce
- 1½ tbsp olive oil
- 200 gm pitted green olives, soaked in fresh water for 1 hour, drained, sliced 5mm thick
- 1 egg
- ½ cup (firmly packed) flat-leaf parsley
- 1Place pork neck in a container and rub with olive oil, pepper and coriander seeds, cover and refrigerate overnight to marinate.
- 2Preheat oven to 120C. Remove pork from marinade, season with salt and brown in a frying pan over medium-high heat (8-10 minutes). Transfer to a roasting pan and roast until meat is firm with a little give or the internal temperature reaches 72C (1¾ hours). Rest for 20 minutes.
- 3Meanwhile, for green olive sauce, heat oil in a saucepan over medium heat, add olives and cook for 2-3 minutes, then add 500ml water, bring to a simmer and cook until tender (15-20 minutes). Drain, reserving 40ml water. Poach the egg in a saucepan of simmering water until medium poached (3-4 minutes), then drain. Blanch parsley in salted water until bright green (5-10 seconds). Drain, refresh in iced water, drain again, squeeze out excess water and set aside. Blend olives, poached egg and blanched parsley in a blender until smooth, adding a little of the reserved olive water to help blend. Season to taste.
- 4Slice the pork across the grain, garnish with blanched parsley, olives and walnuts, and serve with green olive sauce.
Drink Suggestion: 2014 Occhipinti “SP68” Nero d’Avola and Frappato blend, Sicily. Drink suggestion by Clayton Wells & Abby Meinke