Name: Slow-roasted NZ Pork neck
Prep time: 10 min
Cook time: 210 min
Total time: 220 min
Yield: 6
Ingredients: 4 garlic cloves, chopped; 1 tablespoon chopped rosemary; 1 tablespoon Dijon mustard; 1 tablespoon lemon juice; 1/4 cup olive oil; 1.5 kilogram NZ Pork neck, skin on, rolled; 1 cup sherry; 1/4 cup maple syrup; Garlic tomatoes; 2 250g punnets cherry tomatoes; 3 garlic cloves, thinly sliced

Slow-roasted NZ Pork neck

NZ Pork neck is roasted long and slow on a bed of cherry tomatoes with garlic, rosemary and mustard

Serves 6

Prep

10M

Cook

3H 30M

Total

3H 40M

Ingredients

4 garlic cloves, chopped

1 tablespoon chopped rosemary

1 tablespoon Dijon mustard

1 tablespoon lemon juice

1/4 cup olive oil

1.5 kilogram NZ Pork neck, skin on, rolled

1 cup sherry

1/4 cup maple syrup

Garlic tomatoes

2 250g punnets cherry tomatoes

3 garlic cloves, thinly sliced

Method

Preheat oven to slow, 150°C.

Pound garlic, rosemary, mustard and juice together. Stir in oil.

Place NZ Pork in a baking dish and spread with garlic mixture. Pour over combined sherry and syrup.

Bake for 3 hours, adding tomatoes and garlic 10 minutes before cooked. Place NZ Pork and tomatoes under a hot grill for 4-5 minutes to crisp the skin.

Cover NZ Pork with foil and rest for 20 minutes. Serve sliced with tomatoes and pan juices.