Winelands Pork

Rolled Pork Neck with Onion Marmalade

  • Onion marmalade
  • 60ml butter
  • 6 onions, sliced
  • 60ml soft brown sugar
  • 60ml balsamic vinegar
  • salt and freshly ground black pepper
  • Filling
  • Steak and Chop spice, to taste
  • 1 large pork neck (1,3kg) deboned and butterflied
  • salt and freshly ground black pepper
  • 70g baby spinach
  • 85g blue cheese, crumbled
  • 100g mozzarella cheese, grated
  • 50ml olive oil
  • Preheat oven to 160°C.

Marmalade - heat butter in saucepan and fry onions over med. heat until soft. Add brown sugar, balsamic vinegar, salt and pepper. Reduce heat and cook the mixture gently for 20 - 30 minutes until caramelised. Leave to cool.

Filling - rub neck with steak and chop spice. Splay the neck on a working surface and season with salt and pepper. Spread the spinach, followed by the marmalade and cheeses. Roll up the meat and secure with string.

Put the stuffed neck in a greased roasting tin, drizzle with olive oil and roast for 25 min. per 500g plus 25 min or until done. Serve with crisply roasted potato wedges.