Stuffed pork neck

STUFFED PORK NECK

YOU Best Recipes: Braai - - Contents -

STUFF­ING

1 pouch (20 g) dried mush­rooms, soaked

and finely chopped

250 ml (1 c) finely chopped rocket

1 roll cream cheese with pep­per

30-45 ml (2-3 T) sun-dried to­ma­toes

in vinai­grette, chopped

2 gar­lic cloves, crushed mixed hand­ful of finely chopped

fresh pars­ley and fresh basil

PORK

1 small deboned pork neck salt and pep­per

1 x herb mari­nade (see recipe on page 27) 1 Stuff­ing Mix all the in­gre­di­ents.

2 Pork Make in­ci­sions in the fleshy side of the meat and use the heel of your hand to flat­ten the meat. Sea­son with salt and pep­per and pile the stuff­ing on top. Fold the meat over and truss with butcher’s twine or string.

3 Sea­son the out­side with salt and pep­per and brush with the herb mari­nade. If pre­ferred, mar­i­nate for 3-4 hours, but you will need to dou­ble the mari­nade.

4 Braai over mod­er­ate coals un­til just done and brown, about 1½-1¾ hours, brush­ing of­ten with the herb mari­nade.

SERVES 8 Prepa­ra­tion

30 min Mar­i­nat­ing 3-4 hours (op­tional) Cook­ing 1½-1¾ hours

1

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