Slow-roasted pork neck with sage

Name: Slow-roasted pork neck with sage
Cook time: 1 h 30 min
Cuisine: Italian
Ingredients: pork neck side so that it includes four of the shoulder end ribs; salt; freshly cracked pepper; 3 tbsp of extra virgin olive oil; generous amount of fresh sage (leave stalk on)

STEVE MANFREDI

October 19, 2011

Slow-roasted pork neck with sageMarco del Grande

Time:1-2 hours

Slow roasting results in a satisfying patina on flesh and is best with fattier, secondary cuts such as shoulders and necks. As these cook slowly over some hours, the fat melts, basting the meat, keeping it moist and tender. You'll find the pork neck deliciously tender and easily carved into neat rounds.

Ingredients

pork neck side so that it includes four of the shoulder end ribs
salt
freshly cracked pepper
3 tbsp of extra virgin olive oil
generous amount of fresh sage (leave stalk on)

Method

For 6-8 people, have your butcher prepare a pork neck side so that it includes four of the shoulder end ribs. Ask for these to be trimmed, the chine bone removed and the roast trimmed of excess knobs of fat.
The remaining piece should weigh about 3kg and the ribs should be still attached but easily sliced off once roasted. Sprinkle the roast with salt and freshly cracked pepper. Heat 3 tbsp of extra virgin olive oil in a pan and brown the meat.
In a roasting pan, lay a generous amount of fresh sage (leave stalk on) and the roast on top. Place in a 250C oven for 20 minutes then lower the temperature to 140C for 3 hours.
Keep basting every 20 minutes or so.

The best recipes from Australia's leading chefs straight to your inbox.