Stuffed pork neck
STUFFED PORK NECK
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
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