PORK NECK STUFFED WITH SMOKED PORK LEG, CHEDDAR AND BLACK RAISINS AND SLOWLY COOKED WITH COMMANDARIA

A recipe by Alexandros Papandreou

Preparation Time: 30 minutes

Cooking Time: 2 ½ - 3 hours

For 6

 

Ingredients

1 pork neck without bone (appr. 2Kg)

4 slices smoked pork leg

250g Arla® cheddar, cut in sticks

150g black raisins

4 tbsps olive oil

1 tbsp Lurpak® butter

1 tbsp flour

375ml commandaria

400 ml veal stock

2 tbsps butter

4 carrots cut diagonally

12 onions for stew (preferably yellow onions)

Salt

Freshly ground pepper

 

Method

Add red wine in a small saucepan over medium heat to warm up, add the black raisins for 2-3 minutes until soaked and when ready, strain.

Ask from your butchen to open up the pork neck so you can fill it.

Place the pork neck on a chopping board, open it and add salt and pepper. Start layering, inside the neck. First start with the smoked pork leg, the cheddar Arla®  sticks and then raisins and finally tie it in a rolled pork roast. Using a kitchen twine, tie the pork neck in 5-6 places. Tie it well so the filling does not come out during cooking.

Place a dutch oven on high heat to warm well and add olive oil.

Sauté the stew onions and carrots for 2-3 minutes, adding salt and pepper. When done, put them in a bowl.

Roast pork neck, add salt and pepper all over the neck, until it gets golden on all sides.

Add Lurpak® butter, sprinkle flour and stir well until you can’t see the flour. Deglaze with commandaria, add the veal stock, carrots and stew onions and place dutch oven in a preheated oven at 180C for 3hours. 

Check regularly if you need to top up with liquid, using a spoon to drizzle the sauce all over the neck.