Glazed Roasted Pork Neck

Since moving to Finland I have come to discover that pork neck is a very versatile and underrated cut. It contains a fair amount of fat, compared to other cuts, and so doesn't dry out when cooked for long periods of time. It can be roasted, stewed, braised, made into pulled pork, marinaded and fried, the possibilities are endless with neck. Also, because of the high fat content and type of cut, it is very cheap and so affordable to all.

My Glazed Roasted Pork is a simple and tasty dish, one that can be prepared in advance and goes with almost anything. I served mine with a simple home made coleslaw, roast potatoes and some salad.

So to make enough for 6 (plus some leftovers,maybe) you will want to have:-

1.5-2 kg Pork Neck
1 tsp ground ginger
1 tsp ground coriander
1 tsp ground nutmeg
1 tsp salt
2 tbsp olive oil
pinch of ground pepper
100 ml beef stock
2 tbsp honey
1  tbsp brown sugar
1 tsp diced chilli
salt and pepper

Preheat the oven to 225C. Now mix the ground ginger, coriander, nutmeg, salt, and pepper together and rub onto the pork neck, then add the olive oil and rub until completely covered. Put the pork into a baking tray and place into the oven, cook at 225C for 20 minutes and turn down to 150C. Cook for a further two hours then take out.

Carefully pour out the juices from the baking try into a pan and then add the beef stock, honey, brown sugar, chilli and seasoning. Put on a high heat and reduce by a third. While reducing, slice your pork neck and arrange back into the baking tray. Turn the oven up to 200C and once the glaze is reduced add on top of the pork slices and place in oven for 15 minutes. Take out and rest for 5-10 minutes before serving.

I know it looks like a lot of work, but while you are making the additions like potatoes, vegetables, salads, etc. you'll find it fits in perfectly to your schedule. You can also roast it the night before and then slice when cold and heat back with the glaze at 175C for 20-30 minutes the following day.

My wife really enjoyed this and I know many of you will too.