viGO! Standard Roasting bag 3m

Mustard pork neck

Ingredients:

• 2 kg pork neck
• 1 onion
• 1 tablespoon oil
• 1 teaspoon honey mustard
• 1 teaspoon hot Dijon mustard
• 1 teaspoon wholegrain mustard
• 1 teaspoon herbes de Provence
• 4 tablespoons sweet and sour sauce
• salt
• freshly ground black pepper
• rosemary sprigs and pink peppercorns, to serve

Method:

Wash the pork neck and pat dry. Dice the onion. Put all the types of mustard, the oil, onion, herbes de Provence, salt and pepper into a bowl. Mix thoroughly until the marinade ingredients are combined. Rub the marinade thoroughly all over the pork neck. Transfer to an oven bag. Tie both ends of the bag with string or use special clips. Place the prepared pork neck in the fridge for 2–3 hours. Preheat the oven to 190°C. Transfer the bag with the pork neck to a baking dish. Put it in the oven and bake for 1½ hours. Remove from the oven. Carefully slit the bag open along the dish so the top of the pork neck is exposed. Return to the oven and bake for a further 20–25 minutes. Remove from the oven and leave to cool. Cut into slices. Serve with fresh rosemary and pink peppercorns.