for 6 portions

Meat

1 ½ kg	pork neck
1 ½ tsp	salt
a little	pepper
3 tbsp	coarse-grain mustard
50 g	dried apricots
30 g	dried figs
50 g	almond slivers
¼ bunch	sage, finely chopped
130 g	bacon strips
8 piece	kitchen twine

Sauce

30 g	dried apricots
30 g	dried figs
¼ bunch	sage, finely chopped
2 dl	veal stock
1 dl	red wine

Potatoes

600 g

raclette potatoes, halved lengthwise

How it's done

Meat

Make two incisions approx. 8 cm deep down the length of the meat, season. Brush with mustard. Blitz the apricots and figs in a food processor, mix with the almond slivers and sage. Spread the filling into the incisions. Overlap the bacon to create a rectangle, place the meat on top, wrap in the bacon. Place the kitchen twine underneath the meat, tie the ends over the top of the meat, trim.

To roast in the oven

Place a roasting tray in the centre of the oven. Preheat the oven to 220 °C. Place the pork in the hot roasting tin, roast for approx. 20 mins.

Sauce

Puree the apricots, figs and sage with the stock and red wine, pour in with the meat. Reduce the heat to 180°C, continue to roast for approx. 45 mins. on the bottom shelf. Spoon the cooking juices over the meat from time to time, turning the meat once.

Potatoes

Add the potatoes, continue to roast for approx. 45 mins.

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