Stuffed pork neck
STUFFING
3 rosemary sprigs,
leaves only handful of fresh sage 15 ml (1 T) grated lemon
zest
2-3 garlic cloves
2 ml (½ t) chilli flakes 1-2 rounds feta cheese olive oil
MEAT
1,5 kg whole pork neck, deboned and rind removed salt and pepper oil
1 Stuffing Finely chop the ingredients in a food processor, adding just enough olive oil through the spout to create a spreadable paste.
2 Meat Make a few incisions in the meaty side of the pork neck and use the heel of your hand to flatten the meat. Season with salt and pepper and spread the stuffing over. Fold over and secure with string.
3 Rub oil over the outside of the meat, season with salt and pepper and braai quickly over hot coals to brown the outside.
4 Scrape some of the coals towards the sides, cover the meat with a lid or tin foil and braai over slower heat for 1½-2 hours or until the meat is just done (internal temperature of 85 °C).
5 Remove the meat from the heat, cover with foil and allow to rest for 30 minutes. Slice and serve.
SERVES 6 Preparation 30 min Braaiing 1½-2 hours Resting 30 min