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Prep Time: 30 Minutes Cook Time: 240 Minutes |
Ready In: 270 Minutes Servings: 6 |
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The slow roasting makes this pork lovely and succulent so be careful not to try and speed things up. Enjoy Ingredients:
2 tablespoons olive oil |
2 teaspoons chopped sage |
2 garlic cloves, chopped |
1 tablespoon tomato paste |
1 kg piece pork neck |
7 slices prosciutto |
1/2 cup white wine |
1/2 cup chicken stock |
Directions:
1. Preheat oven to 130°C.
2. In a small bowl mix together oil, sage, garlic and tomato paste. With a knife, make small incisions into the pork. Rub in mixture and season well.
3. Lay prosciutto on the chopping board. Place pork on top, and fold over so the pieces of prosciutto wrap around the pork. Tie and secure with kitchen string.
4. Heat a medium sized heavy based baking dish onto the heat. Add pork and cook, turning, until browned. Add white wine and let sizzle. Add stock and cover tightly with foil.
5. Bake for 3 1/2 to 4 hours or until tender, checking that liquid isn't evaporating too quickly.
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