Pork neck with avocado and tomato salsa

Name: Pork neck with avocado and tomato salsa
Cook time: 5 h
Total time: 5 h
Yield: 10
Ingredients: 2 Roast neck of pork (approx. 2250 g each); 2 Garlic cloves; 3 Organic limes; 2 TEASPOONS Sweet peppers; 2 TEASPOONS dried chili flakes; 2 TEASPOONS Coriander seeds; 7-10 Tbsp freshly ground black pepper; 4 TSP coarse sea salt; 3 red onions; 5 Tomatoes; 1–2 red chillies; 1 Avocado; 4 1/2 TABLESPOONS demerara sugar; 7-10 Tbsp Salt; 6 TABLESPOONS Olive oil; 100 ml white rum; 6 TABLESPOONS dark balsamic vinegar; 1 kg Potatoes and sweet potatoes; 6 TABLESPOONS Oil; 3-4 Stem(s) Parsley; 7-10 Tbsp Cling film

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

COOK TIME
300 mins

TOTAL TIME
300 mins

Ingredients

Servings: 10

2 Roast neck of pork (approx. 2250 g each)
2 Garlic cloves
3 Organic limes
2 TEASPOONS Sweet peppers
2 TEASPOONS dried chili flakes
2 TEASPOONS Coriander seeds
7-10 Tbsp freshly ground black pepper
4 TSP coarse sea salt
3 red onions
5 Tomatoes
1–2 red chillies
1 Avocado
4 1/2 TABLESPOONS demerara sugar
7-10 Tbsp Salt
6 TABLESPOONS Olive oil
100 ml white rum
6 TABLESPOONS dark balsamic vinegar
1 kg Potatoes and sweet potatoes
6 TABLESPOONS Oil
3-4 Stem(s) Parsley
7-10 Tbsp Cling film

Directions

1
Wash the meat and dab dry. For the rub, peel and finely chop the garlic. Wash the limes thoroughly, grate dry and finely grate the peel of 1 lime. Mix paprika, chili flakes, garlic, coriander, lime zest, 1 tsp black pepper and coarse sea salt.
2
Rub the meat all around with the rub. Wrap each piece of meat in foil. Leave to stand for about 2 hours. Remove the pieces of meat from the foil, place them on a fat pan and bake in a preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: see
3
manufacturer) fry for about 4 1/2 hours.
4
For the salsa, peel and finely dice the onions. Finely grate the skin from the remaining limes. Halve the limes and squeeze the juice. Wash, quarter, seed and finely dice the tomatoes.
5
Clean and wash the chillies and cut them into fine rings. Cut avocado in half, remove core. Peel and finely dice the flesh.
6
Mix avocado, onions, tomatoes, chilli, 2/3 lime zest and juice and 1 1/2 tbsp. sugar. Season well with salt and pepper. Mix in olive oil. Cover and put in a cool place.
7
For the mob, mix remaining lime juice, lime zest, rum, 3 tablespoons sugar, vinegar and salt. Peel and wash potatoes and dice them separately. (approx. 2.5 x 2.5 cm). Sprinkle the mob on the roast 30 minutes before the end of the frying time.
8
Heat 3 tablespoons of oil in a large frying pan, add normal potatoes and fry for about 30 minutes at low to medium heat. Season with salt and pepper. Heat 3 tablespoons of oil in a second large pan, add sweet potatoes and fry over a low to medium heat for about 20 minutes, turning.
9
Season with salt and pepper.
10
Meanwhile wash parsley, shake dry and chop finely. Mix potatoes and boiled potatoes in a pan. Remove meat from the oven. Let it rest for about 5 minutes. Arrange meat, some salsa to taste, garnished with lime slices on a baking tray.
11
Add the potatoes sprinkled with parsley in a bowl. Add the rest of the salsa in a glass.