Try this recipe the next time you braai and make the most of this authentic South African past time.
Stuffed Pork Neck Roll with Port Sauce
- 1,5 kg deboned pork neck (ask your butcher to do it for you)
- 200 g crushed pineapple (fresh or tinned)
- 10 dried Karoo prunes (or whatever is locally available), pips removed
- 150 g chorizo (or any rich, dried, spicy sausage), thinly sliced
- Freshly ground salt and black pepper
- Sprig of fresh rosemary
- Place the pork neck on a board, fat side down. Make a lengthwise cut in the neck to about one-third of the depth.
- Mix the pineapple, prunes and chorizo together and season. Spread the filling out over the length of the neck.
- Close it up and tie with butcher’s twine. Tuck in a sprig of fresh rosemary.
- Cover and slow cook over coals for an hour or until done.
- Remove the string and rosemary; cut into slices, allowing for at least two per person.
- 1 cup port-style wine (preferably late bottled vintage)
- 1 cup fresh chicken stock
- 75 g quince or apple jelly
- 150 ml Shiraz • Sprig of fresh rosemary
- 150 ml cream (you can use more or less according to your taste)
Place all the ingredients, except the cream, in a saucepan and cook slowly until reduced to 250 ml.
Remove the rosemary and add the cream.
Serve with the pork neck roll or any braai meat.
- First seal the meat over hot coals.
- Move the hot coals to one side, leaving a thin layer of cooler coals to cook over.
- Cover the pork neck using the top of a domed oven dish or a kettle-braai lid to ensure that it doesn’t dry out while cooking.
Extract from Cape Wine Braai Masters, originally published by Wines of South Africa (WOSA) and available from Sunbird publishers in retail outlets from November. Web www.wosa.co.za.