Pork neck (or collar) is a very popular product for cooking various dishes. The pork neck can be roasted in oven, fried in a pan, chargrilled, etc. But we decided to take a non-traditional approach and make a stuffed neck roast with a very special, yet versatile filling that can be widely used in all sorts of recipes for cooking meat, fish and poultry. You can cook this delicious meal as a specialty for any festive table.
Ingredients:
Pork neck (collar) - 1 kg
Marinade:
Soy sauce - 3 tbsp
Honey - 2 tsp
Vegetable oil - 2 tbsp
Garlic - 2 cloves
Parsley - 15 g
Pepper - to taste
(if soy sauce is low sodium, you can use some extra salt)
Filling:
Walnuts - 100 g
Prunes - 150 g
Cheese - 100 g
Onion - 1 piece
Basil - 15 g
Green onions - 10-15 g
Juice of half a lemon
Garnish:
Potatoes - 4 pieces
Dried rosemary - 1 tsp
Paprika - 1 tsp
Vegetable oil - 1 tbsp
Salt, pepper - to taste