in Recipes

Stuffed neck roast

updated

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Ingredients for 8 servings:

  • 2 kg boneless pork neck
  • 300 g bacon or bacon, streaky, cut into thin slices
  • 8 onions, sliced ​​into rings
  • salt and pepper

Instructions

Working time approx. 40 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 40 minutes

with bacon and lots of onions

Slice the pork neck (do not cut all the way through) to create pockets for stuffing. Season the roast with salt and pepper. Then fill the first pocket with some thinly sliced ​​bacon. Fill the next pocket with plenty of onion rings. Continue filling the pockets alternately. Place the stuffed roast in a roasting pan with a lid and cover. Let it rest in the refrigerator for about 12-24 hours. Cook in a preheated oven at 225°C for about 2 to 2.5 hours.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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