This flavourful dish features tender pork neck coated with a fragrant herb and spice rub, wrapped in crispy bacon. It’s a hearty, delicious main course that pairs well with roasted vegetables or creamy polenta.
Ingredients
- 1–1.4 kg pork neck roast
- 12–16 slices thick-cut bacon (enough to fully wrap the roast)
- 2 tbsp fennel seeds
- 1 tbsp black peppercorns
- 4 cloves garlic, minced
- 2 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh sage, finely chopped (optional)
- Zest of 1 lemon
- 2 tsp kosher salt
- 1 tsp red pepper flakes (optional, for heat)
- 2 tbsp olive oil
Method
- Prepare the Seasoning: In a dry skillet over medium heat, toast fennel seeds and black peppercorns for 1–2 minutes until fragrant. Cool slightly, then coarsely grind using a mortar and pestle or spice grinder. In a small bowl, mix the ground spices with garlic, rosemary, sage (if using), lemon zest, salt, and red pepper flakes.
- Prep the Pork: Place the pork neck on a cutting board. Butterfly it by making a lengthwise cut to open it like a book, keeping it in one piece. Flatten to an even thickness (about 1–1.5 inches). If needed, gently pound with a meat mallet for uniformity. Rub the cut side with olive oil, then evenly spread the seasoning mixture over it.
- Wrap with Bacon: On a clean surface, lay bacon strips side by side, slightly overlapping, to form a sheet large enough to wrap the pork. Place the pork, seasoned side down, on the bacon. Roll tightly to encase the pork in bacon. Secure with butcher’s twine at 1-inch intervals.
- Optional Rest: For deeper flavour, wrap the pork in plastic wrap and refrigerate for 4–24 hours. If time is short, proceed to cooking.
- Roast the Pork: Preheat oven to 135°C. Place the pork, seam side down, on a rack in a roasting pan. Roast for 2.5–3.5 hours, until the internal temperature reaches 145–150°F (63–66°C) for medium. Check occasionally for even cooking. For crispy bacon, increase the oven to 230°C for the final 15–20 minutes.
- Rest and Serve: Remove from oven and let rest for 15–20 minutes to redistribute juices. Slice into ½-inch rounds and serve hot with roasted vegetables, polenta, or crusty bread.
