Chef's Recipes

Automata’s slow-roasted pork neck, green olive sauce, parsley and walnuts

Cook this succulent pork neck low and slow until it’s really tender.

By Clayton Wells
  • 15 mins preparation
  • 2 hrs 45 mins cooking (plus resting, marinating)
  • Serves 6
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Automata’s slow-roasted pork neck, green olive sauce, parsley and walnuts
"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
  • Thinly sliced green olives and coarsely chopped walnuts, to serve
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


  • 1
    Place pork neck in a container and rub with olive oil, pepper and coriander seeds, cover and refrigerate overnight to marinate.
  • 2
    Preheat 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.
  • 3
    Meanwhile, 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.
  • 4
    Slice 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