This is the perfect dish for Sunday’s lunch.
It is a bit elaborate but the result is worth it! First time I tried this dish two years ago for Christmas I bought it ready from the supermarket’s fridge. We all liked it very much so I said that I can do it myself as well – it cannot be too difficult. And in fact it isn’t. It turned out even much better then the one from the supermarket.
You will need a nice piece of pork neck without bone. Ask your butcher to open it for stuffing if you are afraid of doing it yourself.
For this recipe I use two different wines. On the one hand the semi-dry wine gives a nice taste to the meat while cooking. On the other hand I prefer the dry wine to give the perfect taste to the sauce.
You will also need some food thread and a casserole large enough to fit the meat roll.
As side dish you can serve pasta or rice.
What you need:
1.5-2kg pork neck opened for stuffing
For the filling:
4 dry apricots4 dry figs
4 dry prunes without kernel
50 gr raisins
4 cooked chestnuts
50 gr cashew nuts
70 gr tomato paste
1 Tbsp Soy sauce
1 tsp. salt
1 tsp. pepper
For the sauce:
1 glass medium-dry red wine
4 dry figs
4 dry apricots
4 peeled carrots
1 medium onion
1 laurel leaf
150 ml water
1 glass of dry red wine
1-2 Tbsp flour
How to prepare it:
Preheat the oven on 160°C.
Put the raisins in some water to soften. Cut the apricots, figs and prunes into four. Peel the apple, remove the kernel. Cut into eighth and then into small cubes. Cut the chestnuts and the cashew nuts coarsely.
In a bowl combine all the ingredients for the filling and stir well. Set aside.
Wash the meat under some water and dry well with a kitchen paper towel. Salt and pepper from both sides. Spread the filling over the meat, leaving out the edges. Roll the filling into the meat and seal well with the food thread.
Cut the onion, figs and apricots for the sauce into four. Peel the carrots and cut into rolls. Chop the parsley coarsely.
Heat the olive oil on high in the casserole and fry the roll from all sides. Add the onions, figs, apricots and carrots. Let fry on high for 2 minutes. Add the coriander and cardamom. Deglaze with one glass of medium-dry wine and add the parsley and the water. Stir well and let cook for 2 minutes.
Close the casserole with the lid and let cook in the oven 1.5-2 hours.
When the meat has the right temperature (check with a thermometer) remove from the oven and wrap in some aluminum foil to let rest.
Strain the remaining sauce in a pot and bring to boil. Mix the flour with some dry red wine and add as much as necessary until sauce has become thickened nicely. Add some salt and pepper if necessary.
If you like serve with the vegetables.
View the making of on Instagram.