INGREDIENTS
- 1,5 kg of boneless pork neck
- 2 medium potatoes
- 3 carrots
- 2 onions
- 1 glass of water
- 1 glass of white wine
- extra virgin olive oil
- Salt and pepper
- 2 sticks of celery
Preparations
Today we will learn a traditional recipe: the roasted pork neck. After spending the whole evening cooking pizzas, the walls and the floor of your wood-fired oven will still be hot so why not rustle something up for lunch?
When you turn your oven off, it keeps on releasing heat very slowly so even after many hours the temperature is likely to be around 200°C that is what it takes for this recipe.
- In a large deep-dish baking pan put the pork neck, onions, carrots and celery. Pour water and white wine and cover it halfway up. Add some extra virgin olive oil, salt and pepper on the vegetables but not on the meat and bake for 4 hours. We suggest that you cook when the oven is off and that you don’t open the door for any reason to keep the heat as much as possible.
- When the roast pork neck is cooked through, put the vegetables and juices into a blender to make a sauce to serve with the meat. Carve the roast into slices and accompany it with the sauce. Roast potatoes go really well with this dish.
