This has got to be one of my favourite cuts of meat, and at the best price too! I love it as an alternative to a gammon. Super easy to prepare, no mess, no fuss. Mouth wateringly good!
image courtesy of mishua.com
Cherry and soy glazed roasted de-boned Pork Neck
|
Servings |
Prep Time |
|
4-6people |
15minutes |
|
Cook Time |
Passive Time |
|
1 1/2hours |
10-15minutes |
|
Servings |
Prep Time |
|
4-6people |
15minutes |
|
|
Cook Time |
Passive Time |
|
1 1/2hours |
10-15minutes |
|
Ingredients
-
1kg
pork neckde-boned and butterflied
-
2tsp
sea/himalayan salt
-
1cup
soy sauce
-
1tin
cherriesand reserved juice
-
3tbsp
brown sugar
Instructions
Pre-heat oven to 180*
Place the butterflied pork neck in a greased oven proof roasting dish, salt lightly and evenly
In a saucepan on the stove bring the soy sauce to a gentle simmer, add the cherries, reserved juice and brown sugar, and stir gently until all of the sugar has melted and the liquid has become more syrupy
Pour 2/3rd's of the sauce over the pork neck and then place the pork in the oven and roast for 1- 1 1/2 hours, or until cooked through. Baste a few times during the cooking process. You want to get a lovely caramalisation and colour on the meat.
Remove from the oven and cover with foil and allow the meat to rest before slicing. Pour over any remaining pan juices. Slice and serve immediately.
Sue Anne, is the tin of cherries the red sweet cherries thats also used with tarts or desserts?
Good Morning!
It’s the tin of dark red whole pitted cherries which comes in syrup. Not the glace’ ones used to top desserts/cakes!
Happy Cooking! 🙂