12 Nov Stuffed pork neck with apricots, dates, sage and almonds served with mini caramel toffee apples

Posted at 15:01h in Champagne, Courses, Drinks Pairing, Mains, Pork, Recipes by

Stuffed pork neck with mini caramel toffee apples
Stuffed pork neck with mini caramel toffee apples
Print Recipe
Servings Prep Time
4-6 people 20 minutes
Cook Time
2-3 hours
Servings Prep Time
4-6 people 20 minutes
Cook Time
2-3 hours
Stuffed pork neck with mini caramel toffee apples
Stuffed pork neck with mini caramel toffee apples
Print Recipe
Servings Prep Time
4-6 people 20 minutes
Cook Time
2-3 hours
Servings Prep Time
4-6 people 20 minutes
Cook Time
2-3 hours
Ingredients
  • 1 Deboned and butterflied pork neck, approx. 2kg with a good piece of fat around it
  • 1 large pork fillet, sinew removed and cut into cubes
  • 1 Egg white, slightly beaten
  • 15 ml Butter
  • 15 ml olive oil
  • 1 large onion chopped
  • 3 Garlic cloves chopped
  • 50 g Turkish apricots, diced
  • 50 g Medjool Dates, chopped
  • 50 g Almonds, toasted and chopped
  • Handful of sage leaves, chopped
  • Salt and pepper to taste
  • Some kitchen twine
  • 1 bottle of your favourite white wine
  • 750 ml prepared chicken stock
  • Handful of rosemary and thyme
  • 3 Onions, cut into rings with the skin on
  • 2 Garlic heads, cut in half
  • 1 tin Baby apples, drained and dried
  • 1 cup castor sugar
  • 5 ml lemon juice
  • 50 ml water
Instructions
  1. Place the butter and olive oil in a saucepan and fry the onions and garlic until cooked and slightly browned. Let cool.
  2. Place the pork fillet, egg white and the cooled onion mix to a food processor and blend until smooth. You can add one more egg white if it is too thick.
  3. Add the apricots, dates, almonds and sage to the fillet mix, season to taste and mix through.
  4. Place the pork neck on a chopping board and pat dry with kitchen towel.
  5. Spread the pork fillet stuffing on the meat side of the pork neck. Make sure you use all the paste as it will act as an adhesive for the pork neck.
  6. Roll the neck up so that you have 1 long log of meat.
  7. Cut about 8 - 10 x 20cm pieces of kitchen twine and start tying the twine around the neck to secure the stuffing inside.
  8. Place the rosemary, thyme, onions and garlic in a baking tray and add the wine and stock.
  9. Place the rolled-up pork neck on top of the vegetables and herbs, season to taste and cover with foil.
  10. Bake on 160 degrees Celsius for 2-3 hours or until soft and cooked through.
  11. Place the sugar, lemon juice and water in a saucepan and bring to the boil.
  12. Boil until the sugar has turned into a caramel colour and dip the baby apples into the caramel.
  13. Place on a silicone mat to cool down.
  14. Once the pork neck is done, let it rest for 15 minutes and slice into thick slices and serve with the baby toffee apples and some of the pan juices.