Cherry and soy glazed roasted de-boned Pork Neck

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
  1. Pre-heat oven to 180* Place the butterflied pork neck in a greased oven proof roasting dish, salt lightly and evenly
  2. 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
  3. 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.

2 thoughts on “Cherry and soy glazed roasted de-boned Pork Neck

  1. Elsabe says:

    Sue Anne, is the tin of cherries the red sweet cherries thats also used with tarts or desserts?

    1. 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! :)

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