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Rolled Pork Neck with Figs and Pistachio

Recipe by Tobie Puttock

  • 2kg pork neck, trimmed
  • 50g butter
  • 2 shallots, peeled and finely minced
  • 4 garlic cloves, peeled and finely minced
  • 3 fresh or dried figs, roughly chopped
  • Small handful of freshly picked rosemary
  • 8 sage leaves, roughly chopped
  • Small handful of shelled pistachio nuts, coarsely chopped
  • 4 thin slices of prosciutto, roughly sliced into batons
  • 1 tsp ground fennel seeds
  • Small handful of coarse breadcrumbs
  • 1 egg, beaten
  • Extra virgin olive oil
  • Sea salt and freshly cracked pepper
  • 250ml red wine
  • 1 carrot, peeled and roughly chopped
  • 1 onion, peeled and roughly chopped
  • 1 stick of celery, washed and roughly chopped
  • 2 sprigs of thyme
  1. Preheat the oven to 160°C. Slice across the length of
the cut of meat so you can fold it open. Push the pork flat with your hand so you should have a nice square slab of meat. Make crisscross incisions into the meat, being careful not to pierce all the way through.
  2. Melt the butter in a large pan over a medium heat and gently sauté the shallots
and garlic until soft and translucent. Remove from the heat and transfer the shallots and garlic to a large mixing bowl.
  3. Add to the bowl the
figs, sage, pistachio, sliced prosciutto, fennel seeds, breadcrumbs and the
egg and mix to combine thoroughly. Season with salt and pepper and drizzle in a tablespoon of extra virgin olive oil and mix again.
  4. Spread the mixture across the entire surface of the pork making sure it is evenly distributed. Use your hands to push the filling into the incisions.
  5. Roll the pork firmly back into its original shape; use kitchen twine to tie around the pork to hold it closed.
  6. Season the outside of the meat. Heat 2 tbsp of olive oil in an ovenproof casserole dish on the stove top. Seal the pork in the hot oil on all sides and then remove the pork and add the chopped carrot, onion and celery along with the thyme sprigs and rosemary.
  7. Put the pork on top of the vegetables, place the lid on top and pop into preheated oven. After 20 minutes, add the wine and baste well, and cook for a further 60 minutes, basting every 10 minutes. Remove from the oven and allow to rest for at least 10 minutes in the casserole before serving.

Serves 4-6

Watch Tobie make it here.

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