|Wonderful pork sandwich on homemade onion bread|
Pork neck has a lot of flavour but needs to be cooked on a slow to medium heat for several hours to make sure it is tender. I marinated the meat with a nice mix of lemon, sage, thyme and garlic - massaged it into the meat to ensure that the different flavours mingled nicely with the meat. This marinate combined with the slow cooking resulted in a lovely rich winter dish that made the people around the table very happy indeed.
As I wanted a traditional Sunday Dinner feel to the occasion, I served the meat with roasted potatoes, yorkshire puddings, honey roasted carrots & parsnip, steamed cauliflower & broccoli and made a hearty gravy from the juice, enriched with stout. The kitchen was warmed just from the cooking (ok, I also made a bread, dessert and baked a Christmas Cake - I have several ovens). In the end, I had my Sunday Dinner Day and everyone was enjoying the meal and we had time to catch up properly on the week - Little Miss Sophie thought she was eating chicken and who was I to tell her differently especially as she was asking for seconds (she is almost 3).
The other 2 dishes???? Very simple, with the leftovers we had lovely pulled pork sandwiches the next day (filled with lettuce, brie and spiced plum chutney) and another hearty dish of casserole with carrots, parsnip, onion, garlic, stock and of course the leftovers of the meat...... as I still had some of the stout left, I added it for good measure. The sandwich had the 'gourmet' feel to it that you are so often missing when buying an overpriced 'Gourmet Sandwich' and the casserole warmed the heart and belly on an even wetter Monday night..... so for €14 I fed 4 people on a Sunday, 2 people for Monday lunch and 2 hungry eaters on Monday evening - oh and yes, we gave a large piece of cooked meat to Noel & Andrea to take home with them.... I call that a bargain.
Slow cooked Pork Neck
- 3kg Pork Neck (if you like to follow the 3-1 meals)
- 1/2 lemon
- Handful sage & thyme, finely chopped
- 4-6 cloves of garlic, slightly crushed
- 3 onions, peeled and quartered
- 3 bay leaves
- 500ml chicken stock, hot
- 250ml stout
- 1 tbsp butter
|Marinating the meat adds a different dimension of flavour|
Preheat the oven to 200C.
Mix the herbs, garlic and a teaspoon of lemon juice well, if you have a mortar and pestle, pound it to a paste. Rub the mix nicely all over the meat and massage it nicely in. Place the quartered onions in a roasting tray. Quarter the half lemon and add to the onions together with the bay leaves. Place the meat on top of the onions. Now pour in a cup of water, cover the roasting tin with tin foil and place in the hot oven for about 10-15 mins. After that, reduce the heat to 140C and leave to cook for 5 hours. From time to time, check if there is still enough liquid in the roasting pan and baste the meat with the juices.
30 mins before end of roasting time, remove the tin foil and return to the oven to get a bit of colour on the meat - you might need to baste a few times to keep the meat moist.
|Succulent pork - perfect Sunday Roast|