Stuffed pork neck with mini caramel toffee apples
Servings Prep Time
4-6 people 20minutes
Cook Time
2-3hours
Servings Prep Time
4-6 people 20minutes
Cook Time
2-3hours
Ingredients
  • 1 Deboned and butterflied pork neck,approx. 2kg with a good piece of fat around it
  • 1large pork fillet,sinew removed and cut into cubes
  • 1 Egg white,slightly beaten
  • 15ml Butter
  • 15ml olive oil
  • 1large onionchopped
  • 3 Garlic cloveschopped
  • 50g Turkish apricots,diced
  • 50g Medjool Dates,chopped
  • 50g Almonds, toasted and chopped
  • Handful of sage leaves,chopped
  • Salt and pepper to taste
  • Some kitchen twine
  • 1bottle of your favourite white wine
  • 750ml prepared chicken stock
  • Handful of rosemary and thyme
  • 3 Onions, cut into rings with the skin on
  • 2 Garlic heads, cut in half
  • 1tin Baby apples, drained and dried
  • 1cup castor sugar
  • 5ml lemon juice
  • 50ml 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.