SERVING SUGGESTION

Preheat the oven to 180°C. Sear the rolled pork neck over

a high heat until brown and caramelised. Transfer the pork to a roasting pan, then surround with quartered onions, halved heads of garlic, halved leeks, 3 T butter, 3 T red wine vinegar and 2 T olive oil. Season with salt and green peppercorns, then roast for 45–60 minutes until the onions are caramelised and the pork is tender. Blend a handful

of chopped parsley with 1 T chopped capers, the juice and zest of 2 lemons, 2 T olive oil and season to taste. Serve with the pork and mash

or creamy polenta.