Sundays 9:00PM ET
Stuffed Pork Neck Recipe
Download Printable Recipe [pdf]
Provided By:
Chef: Shea Gallante
Restaurant: Cru
Ingredients:
1 ea. Pigs Neck Bone-in
1 ea. Bunch Flat Leaf Parsley
1 ea. Bunch Fresh Sage
1 ea. Whole Garlic Clove
4 ea. Juniper Berries
¼ tsp Grated Nutmeg
1 ea. Orange (for Zest)
¼ tsp Ground Coriander
1 cu. Shallots
1 lb Smoked Bacon
2 cu. Bread Crumbs
¼ cu. Extra Virgin Olive Oil
2 cu. Onions
1 cu. Carrots
1 cu. Celery
4 oz Tomato Paste
1 qt Red Wine
1 gal Pork jus
Preparation:
De-bone the Pig Neck and split into two separate pieces. Feel over the meat for any bone shards and remove them, as well as any hard or very firm ligaments. Lightly pound with a mallet to even out the thickness.
Finely Mince the Garlic. Brunoise the Shallots, rough chop the Sage and finely chop the Parsley. In a sautior sweat the shallots and Smoked Bacon. When the Bacon is rendered add the Bread and toast. Mix in the Herbs, Garlic, Ground Spices and Orange Zest and Olive Oil. Season the mixture with salt and pepper and spread over the surface of the Pork. Roll the Pork like a roulade and tie with butchers twine.
Season the outside of your Pork Roulades and sear them in a rondeau. After you have a nice brown crust, remove them and sweat out your Mirepoix starting with the Onions, Celery then Carrots. When the Mirepoix is translucent add the Tomato Paste and pincé. Deglaze with the Red Wine and reduce it by half. Add the Pork Jus and bring it to a simmer. Add the Pork Roulades and put in a 350 degree oven. Turn approximately every 30-40 minutes and remove when tender. It should be tender enough to pierce with a meat fork without resistance but not falling apart. Remove, slice and serve.