Slow Roast Pork Neck.

Pork neck

Slow roast pork neck.

Slow roast Cromwell Farms pork neck.
Course dinner, Main Course
Keyword cromwell farms, pork, pork neck, roast
Prep Time 20 minutes
Cook Time 2 hours 50 minutes
Servings 8
Author David Lovett


  • 2 kg Cromwell Farms pork neck skin removed
  • Olive oil
  • Mix of herbs from the garden like thyme, parsley, oregano, fennel, rosemary, chives etc all well chopped together
  • Fennel branches to use as a trivet


  • Pre-heat oven to 200 degrees.
  • Place a large pan over a high heat.
  • Season pork neck with salt, rub with a little olive oil, and carefully place into the hot pan. Seal and colour on all sides.
  • Remove from pan and let it sit for a few minutes to cool slightly.
  • Rub chopped herbs all over the sealed pork, pop the fennel branches in the base of a roasting tray, lay the pork on top and slide the tray into the hot oven. Turn the heat down to 90 degrees and cook for 2 hours.
  • Remove pork from oven and place onto a large plate to rest for 30 minutes.
  • Discard the fennel branches, place the tray over a medium heat, add a splash of water, and scrape the goodness off the bottom of the tray. Bring to a boil and turn off, reserving to pour over the pork once sliced.
  • Slice the rested pork and arrange on a platter, warm the pan juices, pour over the pork and serve.
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