Roast Neck of Pork with Lemon Thyme & Garlic

Name: Roast Neck of Pork with Lemon Thyme & Garlic
Yield: Serves 6
Cuisine: French
Ingredients: 1 carrot, peeled and cut into 2cm dice; 2 tablespoons olive oil; a little red wine vinegar or sherry vinegar; salt and freshly ground white pepper; 100 ml chicken or veal glace; 1 stalk celery, cut into 2cm lengths; 1 brown onion, peeled and cut into 2cm dice; 150 ml dry white wine; 200 ml chicken or veal stock or water; 3 tablespoons lemon thyme leaves; 2 kg pork neck without skin; 2 cloves garlic, peeled and cut into slivers

Preparation info

Serves
6

Difficulty
Easy

Appears in

French

By Damien Pignolet

Published 2005

About

The neck meat is generously marbled with fat, making it suitable for slow roasting. It is also an inexpensive cut. This is an excellent dish for a family dinner, and any leftovers make wonderful sandwiches with a little Dijon mustard and sliced cucumber on fresh sourdough bread.

Serve with a purée of potatoes and Peas Braised with Lettuce. A sauté of apples finished with a touch of sherry vinegar is also a delicious accompaniment.

Ingredients

Europe
Oceania
France
Australia
Dinner
Mediterranean
Gluten-free
Leftovers

Ingredients

Method