The night before, season the pork neck with salt, brown sugar, cracked pepper, chopped thyme and garlic, wrap tightly in cling wrap and keep in the fridge overnight.
Preheat oven to 180c (fan forced)
Heat up 1 tbsp of olive oil in a deep roasting pan (or a flameproof casserole dish) on high heat. Take the pork from the fridge, unwrap it and place it in the saucepan. Sear all sides till golden brown.
Add all the carrots and shallots to the pan and put the pan in the oven uncovered. For the next 20 minutes keep turning over the roast every 10 minutes along with the carrots and shallots, insuring a consistent and even caramelisation.
Pour in the wine, add the thyme, garlic, sage and bay leaves, and continue to cook in the oven uncovered for 30 minutes, turning over the roast every 15 minutes. Now add the chicken stock and cook the roast for another 30 minutes, uncovered, turning the roast over every 15 minutes.
Cover the roast with foil or a lid and continue to cook in the oven for 1 hour, turning over every 20 minutes. Keep an eye out for the liquid, the liquid in the pan should always be between 1-2cm deep, if it’s low top up with water. The roast is cooked and tender when you can easily prick it with a cake tester or a small knife. If needed cook for another 20 minutes.
Remove the unwanted garlic, bay leaves and thyme, and it’s ready to serve.