Serves 6+
As far as economy goes, this is your best ‘roast’ choice. The stuffing helps to stretch the meat even more. Ideal done the day before and served cold on the day paired with hot gravy and freshly baked stuffed apples.
Recipe Category

You will need

2 kg pork neck, boned
Ina Paarman’s Garlic Pepper Seasoning
Ina Paarman’s Sticky Plum & Soy Marinade & Baste

3 T (45 ml) butter
1 medium onion, finely chopped
½ t (2.5 ml) Ina Paarman’s Green Onion Seasoning
2 cloves garlic, finely chopped
1 x 100 g Ina Paarman’s Poultry Stuffing Mix
500 g pork sausages, skinned
¼ cup (60 ml) water
1 lemon, zested
1 T (15 ml) fresh lemon juice
1 medium size apple (Granny Smith if available)
1 large onion, chopped

1 x 250g streaky bacon
olive oil

4 small red apples
a squeeze of fresh lemon juice
leftover stuffing (see above)
Ina Paarman’s Sticky Plum & Soy Marinade & Baste

1 – 2 cups (250 – 500 ml) water
1 T (15 ml) Ina Paarman’s Chicken Flavour Stock Powder
1 x 200 ml Ina Paarman’s Ready to Serve Roast Chicken Gravy


Remove the pork from the netting and lay it flat on the counter. Slash into meat to flatten it.

Season all around with Garlic Pepper Seasoning and brush inside with Plum Baste.


To Make the Stuffing

Melt the butter over medium/high heat in a frying pan.

Add the onion seasoned with Green Onion Seasoning.

Stir-fry until just beginning to brown.

Add garlic and stir-fry for 1 minute.

Add the dry Stuffing Mix and stir through.

Decant into a medium size mixing bowl.

Add the sausage meat and mix it in with a small knife.

Add the water, lemon zest, juice and grated apple.

Adjust the oven rack to one shelf below the middle position and preheat the oven to 200°C.

Spoon 2/3 of the stuffing mix onto the inside of the pork.

Bring edges together, secure roll with skewers and tie up with string.

Lay roll on a rack over a roasting pan. Brush all over with Plum Baste. Add 3 cups (750 ml) of boiling water and one roughly cut up onion to the pan under the roast.

Roast open for 20 minutes. Turn temperature down to 160°C and continue roasting for a further 1 hour.

In the meantime, prepare the bacon topping.

Lay the bacon strips on a length of baking paper overlapping slightly.

Lay a second sheet of baking paper (cut to size) over the bacon and roll with a rolling pin over the top sheet to stretch the bacon as much as possible.

Halve the apples and remove cores. Coat with a squeeze of lemon juice.

Fill the hollowed out apples with remaining stuffing mix. Place in an ovenproof dish.

Remove the roast from the oven. Brush with Plum Baste. Drape the stretched bacon over the roll.


Brush the stuffed apples with Plum Baste and add to the oven with bacon covered roast.

Roast for a final 30 – 35 minutes. Test with a meat thermometer. The internal temperature should be 80°C.

Leave to rest for 10 minutes, before slicing. Also, excellent served at room temperature the next day.


To Make the Gravy

While the pork is resting, place the roasting pan on top of the stove top. Blot off fat with absorbent kitchen paper. Add water and Chicken Flavour Stock Powder to the pan.

Add Roast Chicken Gravy. Bring to a fast boil and taste for seasoning.

The gravy and apples reheat well, serve them hot with roast if preparing in advance.