Preparation Time: 30 minutes
Cooking Time: 2 ½ - 3 hours
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
400 ml veal stock
2 tbsps butter
4 carrots cut diagonally
12 onions for stew (preferably yellow onions)
Freshly ground pepper
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.