Succulent, juicy pork neck with a lovely delicate spiced note and a rich cherry sauce made with a good slug of Australian muscat or port. If you make this in Spring or Summer, feel free to use pitted fresh cherries, particularly the dark morello cherries that ripen around Christmas.
| Servings | 6 |
| Preparation time | 5 mins |
| Cooking time | 60 mins |
INGREDIENTS
- 1.5kg free range pork neck roast
- 2 tablespoons extra virgin olive oil
- 2 tablespoons Chinese five spice
- 1 orange, juiced and zested
- Sauce:
- 2 tablespoons butter
- ½ cup muscat or port
- 1 shallot, finely diced
- 1 teaspoon thyme
- 1 x 400g tin cherries, drained
- 2 cups chicken stock
- 2 radicchio, quartered lengthways
- 2 tablespoons garlic oil or extra virgin olive oil
- 1 teaspoon smoked salt
- 1 teaspoon sweet smoky paprika
- Salt and pepper
METHOD
- Remove the pork from packaging and place on a plate, uncovered, and return to the fridge for 24 hours. Preheat the oven to 220°C/200°C fan. Rub the pork with olive oil, most of the Chinese five spice, orange zest and salt. Place in a baking tray and cook for 20 minutes or until golden. Reduce heat to 180°C/160°C fan. Cook for a further 40 minutes or until done. Rest for 10 minutes loosely covered with aluminium foil.
- While the pork is cooking, make the sauce by melting the butter in a frying pan over medium high heat and add the shallots. Fry for 5 minutes or until translucent. Deglaze the pan with the muscat and orange juice. Cook for 10 minutes or until almost completely reduced. Add the herbs, pinch of Chinese five spice, chicken stock and cherries. Cook for 30 minutes or until the sauce has thickened. Check for seasoning
- Meanwhile heat the BBQ or grill. Brush the radicchio with garlic oil. Sprinkle with smoked salt and paprika. Grill for 5 minutes each side. Serve.
