Slow-roasted pork neck with sage
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.
Photo: Marco del Grande
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- pork neck side so that it includes four of the shoulder end ribs
- freshly cracked pepper
- 3 tbsp of extra virgin olive oil
- generous amount of fresh sage (leave stalk on)
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.