Page 8 - PORCUS Sep / Oct 2020
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                                                                                 To taste
On a roll!
For many of us, the traditional cooked Christmas ham is our absolute favourite. But why not try this deboned pork neck for a new take on this crowd pleaser. It’s super affordable and low on effort but will fill many tummies
Pork neck with herb filling
This is my new version of the Christmas ham. Boiling the ham first cuts down on the overall cooking time.
serves 6–8
• 6 herbed bangers, casings removed • 6 sage leaves, finely chopped
• 200 g walnuts
• 2 garlic cloves, minced
• salt and freshly ground black pepper • 1,5 kg deboned pork neck
• 30 strips smoked streaky bacon
• 350 ml naartjie or orange juice
• 60 ml honey
• 4 cloves
• 300 g fresh asparagus
• 250 ml sweet mustard for serving (see recipe in below)
Mix the sausage mince, sage leaves, walnuts and garlic together. Season well with salt and pepper. Place pork neck on work surface. Cut through the meat with short movements – both sides should be more or less the same thickness. Stop before cutting all the way through the neck and butterfly the meat. Spoon sausage mixture
in centre of meat. Roll up tightly in a sausage shape. Wrap with bacon strips. Wrap entire roll in clingfilm and then in foil. Boil water in a pot and place roll in pot. Cook for 30 minutes for every 500
g but subtract 30 minutes from the cooking time to leave room
for the oven roast. (Our cut cooked for 2 hours and roasted for
30 minutes.) Preheat oven to 180 °C. Mix juice, honey and cloves together. Remove pork roll from water, remove foil and plastic and place in ovenproof dish. Spoon naartjie mixture over and place in oven. Slow roast, spooning pan juices over every now and then, until golden brown. Add asparagus to dish and roast for another 5 minutes. Serve hot with sweet mustard sauce.
Make your own sweet mustard • 80 ml mustard powder
• 120 ml white wine vinegar
• 180 ml sugar
• 8 egg yolks
Mix everything in a glass bowl and place over a pot of boiling water. Stir constantly with a wire whisk until mixture is thick and cooked, 8–10 minutes. Remove from heat. Allow to cool and serve with pork neck.
   86 CHRISTMAS2020
 Recipe and styling Herman Lensing Photo Michael le Grange

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