You will need
1 kg pork neck in one piece
Ina Paarman’s Seasoned Sea Salt
250 g streaky bacon
1 kg baby onions, peeled and kept whole
Ina Paarman’s Green Onion Seasoning
2 T (30 ml) butter
1 T (15 ml) canola oil
2 heads of garlic, cut in half through the waist
1 cup (250 ml) white muscadel wine
1 cup (250 ml) Ina Paarman’s Chicken Stock (made with 1 x 25 g sachet of Liquid Stock and boiling water)
2 t (10 ml) Ina Paarman’s White Sauce Powder
2 T (30 ml) lemon juice
Season the pork neck with Seasoned Sea Salt all round.
Wrap it in streaky bacon. Step by step pictures shown below.
Tie the roast with string and keep on one side. Can be done the day before. Refrigerate.
Use a ‘dutch oven’ (heavy duty cast iron pot) to cook in.
Season the onions with Green Onion Seasoning and brown them lightly in the butter/oil mixture. Add the halved garlic heads and toss with onions just to coat with butter mixture.
Add wine and bring to a fast boil for 1 – 2 minutes. Add the Chicken Stock and bring up to boiling point.
Place the meat on top of the onions, cover with a lid and place into a cold oven.
Switch the oven temperature to 140°C and leave roast to warm up slowly in the oven, 45 minutes later, remove the lid and roast until the internal temperature of the pork reads 70°C. Do use a meat thermometer!
It will take ± 1 ½ hours.
Remove roast, onions and garlic from the pot and keep on one side tented with baking paper (on a wooden board).
Place the pot on top of the stove. Mix the White Sauce Powder with 2 T (30 ml) of the sauce and add. Fast boil the gravy without a lid until glossy and slightly thickened. Add lemon juice. Taste for seasoning.
Remove the string from the meat, carve into slices and serve in gravy, with onions and garlic.