WHOLE ROASTED PORK NECK
“Pork neck is one of my favourite cuts. It’s great value for money and packs a lot of flavour. I used trapper salt to season this pork neck. I believe it was accidentally created by a Canadian trapper who spilled maple syrup into his salt mix. A beautiful disaster! It’s great with chicken, vegetables and soups.”
Serves 6 to 8
EASY
GREAT VALUE
Preparation: 20 minutes, plus overnight marinating time
Cooking: 1½–2 hours
For the trapper salt : coriander seeds 2t caraway seeds 2t yellow mustard seeds 50 g fenugreek 50 g salt 4T brown sugar 100 g dried onion 2½ T dried garlic 2½ T chilli flakes 1½ T
whole bone-in pork neck 1 Dijon mustard 4T trapper salt 8T
1 To make the trapper salt, coarsely grind all the ingredients using a pestle and mortar or spice grinder. You might need to do this in batches. 2 Rub the pork neck with the mustard and season generously with the trapper salt. Allow to stand for at least 3–4 hours, or overnight. 3 Grill the pork neck over prepared embers until golden brown. Move away from the hot embers onto a cooler section of the fire, bone-side down, and cook for 1½ hours. Turn every 20 minutes. 4 Alternatively, preheat the oven to 150°C and roast the pork neck for 1½ hours and finish under the grill. Allow to rest for 15 minutes. Season with salt to serve.
DAIRY-FREE, WHEAT- AND GLUTEN-FREE WINE: Marras The Trickster Cinsault
“Serve this gemmer made with lemongrass with charred limes”