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Pork neck pot roast

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Recipe Linda Roets Photography Mark Samuel. Styling Meghan Spilsbury

Cooking in the outdoors is quite unique: you get to enjoy the peacefulness of nature while indulging in some of your flavour favourites. Try this delicious pork neck pot roast recipe – it’s simple but moreishly satisfying.

What you’ll need

  • 1 pork neck, deboned and tied in string
    (ask the butcher to do this)
  • oil for frying
  • 3 large onions, quartered
  • salt and pepper
  • 1 cup (250 ml) dry white wine
  • 1½ litres water
  • heaped tsp (±20 ml) Ina Paarman’s Brown Onion Soup
    and Gravy Powder
  • ½ cup (125 ml) cream

Method
Heat the oil in a large flat-bottomed cast-iron pot, add the meat and brown on all sides very well, seasoning slightly as you turn it. Lift the meat out and set aside.

Add the wine and water to the pot, and bring to the boil, loosening all the fried-on goodness. Dissolve the gravy powder in a little water, then stir it in.

Layer the onions on the bottom of the pot, and place the meat on the onions. Put the lid on the pot, and keep simmering over a small fire for 2 or 3 hours, until the meat is tender and the gravy has reduced and thickened. (Add more water if it’s cooking dry.)

When done, remove the meat, and carve. It should just fall into the most delicious tender chunks of meat. To make a delicious gravy, add the cream to the meat juices and onion chunks in the pot, and thicken with a little flour if needed.

Pour some of the gravy over the carved meat and serve the rest separately. Serve with mashed potatoes.

This recipe appeared in the March 2013 issue.

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