Stuffed pork neck roll with port sauce
easy
Ingredients
- 1.5 kg Boneless pork neck (ask your butcher to remove the bone)
- 200 g crushed pineapple (fresh or canned)
- 10 dried Karoo plums, seedless
- 150 g Chorizo ,thinly sliced (full-bodied, dried and spicy sausage)
- 7-10 Tbsp Freshly ground salt and freshly ground black pepper
- 1 Branch of fresh rosemary
- 1 cup(s) port wine
- 1 cup(s) fresh chicken stock
- 75 g Quince or apple jelly
- 150 ml Shiraz
- 1 Branch of fresh rosemary
- 150 ml Cream
Directions
- 1
Place the neck of the pig on a board with the fat side down. Cut a third deep lengthwise.
- 2
Mix the crushed pineapple with the plums and chorizo and season with salt and black pepper. Now spread the filling over the whole length of the cut pork neck and fold it up again.
- 3
Wrap tightly with butcher's yarn. Finally, tuck in a sprig of fresh rosemary.
- 4
Cover the stuffed pork neck with foil or a lid and grill slowly over the glowing coal for about an hour.
- 5
Remove the yarn and rosemary and slice the stuffed pork neck. Serve at least two slices per person.
- 6
For the sauce, place all the ingredients except the cream in a deep frying pan and simmer until the sauce is reduced to 250 ml. Remove the rosemary and add the cream. For the pork neck roll roast or other
- 7
Serve grilled meat
- 8
Recipe: Cape Wine Braai Masters - grilling like South Africa's winemakers.
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