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.