Glazed Roast Pork Neck with Garlic
A pork neck studded from the inside with softened garlic and glazed on the outside with honey and balsamic vinegar, until it takes on a glossy, sweet-and-sour crust. Slow cooking, so it comes out tender inside and lacquered outside — the dish to show off with on a Sunday.
The garlic is softened in butter first, before it goes into the slits. Put in raw, it would burn over the long time in the oven and turn bitter; cooked first, it melts into the meat. From the same cut, there are also the pork neck steaks with mustard and honey.
Ingredients
- 800 g pork neck, in one piece
- 8 garlic cloves, peeled, germ removed and halved
- 1 onion, sliced
- 250 ml white wine (1 glass)
- Beef stock, as needed
- 3 tbsp honey
- 1 tbsp butter
- 5 tbsp balsamic vinegar
- Olive oil, salt and pepper, to taste
Method
- 1
In a pan with the butter, soften 5 of the garlic cloves until tender. Add a pinch of salt and set aside.
- 2
Make 5 deep slits in the whole pork neck. Push one of the softened garlic cloves into each one. Season the piece with salt and pepper and rub it with a little olive oil.
- 3
Cook at 170-180 °C for one hour to an hour and a quarter.
- 4
For the sauce: in a pan with barely any oil, soften the onion and the remaining 3 garlic cloves. When the onion is tender, deglaze with the white wine and let the alcohol cook off. Top up with beef stock, add the honey and the balsamic vinegar. Simmer over low heat until it reaches a sauce consistency.
- 5
Once the first hour in the oven is up, spoon the sauce over the pork. Cook for another 30 minutes, turning the piece occasionally so it glazes evenly all over.