for 6 person

To prepare the meat

1 ½ kg

pork neck

Meat

1 tbsp	clarified butter
1 tsp	salt
a little	pepper
2 dl	red wine
2 dl	balsamic vinegar
1 dl	meat bouillon
2 sprig	thyme
	salt and pepper to taste

Sauce

1 ½ tsp	Maizena cornflour
2 tbsp	water
	salt to taste

How it's done

To prepare the meat

Remove the meat from the fridge approx. 1 hr. prior to cooking.

Meat

Heat the clarified butter in a frying pan. Season the meat, brown all over for approx. 5 mins., only turning when a crust has formed. Cover with the wine, balsamic and stock, remove the meat and place in an ovenproof dish. Pour in the sauce, drizzle over the meat, add the thyme. Insert the meat thermometer into the thickest part.

To roast in the oven

Approx. 1 1/4 hrs. in the centre of an oven preheated to approx 180°C. Baste the meat with the liquid 4-5 times during cooking. The core temperature should be approx. 70°C. Remove the meat, cover and leave to rest for approx. 10 mins.

Sauce

Pour the resulting jus into a pan, bring to the boil. Mix the cornflour with the water and add to the pan, stirring with a whisk. Reduce to a sauce for approx. 10 mins., strain and season with salt. Carve the meat across the grain, plate up. Drizzle with a little of the sauce, serve the rest separately.

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