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Ingredients

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Pork neck :

  • Pork, neck w/o bones 600 g
  • Onions 200 g
  • Robertsons Steak & Chops Spice
    Robertsons Steak & Chops Spice
    8 g
    Added to cart: Robertsons Steak & Chops Spice
  • Robertsons Paprika
    Robertsons Paprika
    15 g
    Added to cart: Robertsons Paprika
  • Garlic, crushed 30 g
  • Knorr Tomato Pronto
    Knorr Tomato  Pronto
    300 g
    Added to cart: Knorr Tomato Pronto
  • Robertsons Italian Herb Seasoning
    Robertsons Italian Herb Seasoning
    3 g
    Added to cart: Robertsons Italian Herb Seasoning
  • Water 300 ml

Carrot and courgette ribbons :

  • Carrots (diced) 50 g
  • Baby Marrow 50 g

Carrot, courgette and tomato brunoises :

  • Oil 10 ml
  • Carrots (diced) 25 g
  • Baby Marrow 25 g
  • Tomatoes 30 g

Preparation

  1. Pork neck :

    • Butterfly neck of pork and place in a roasting tray with the onions, Robertsons Steak and Chop Seasoning, crushed garlic, Knorr Pronto, Italian herbs and water. Cover with foil and place in a preheated oven to slow cook at 140°C for roughly 4 hours.
    • Once pork is cooked, pull apart with two forks and bind with adequate amount of the “cooking sauce”. Reserve some of the “cooking sauce” for when plating.
  2. Carrot and courgette ribbons :

    • Take 50g of carrots and 50g of baby marrow and thinly slice them from top to bottom. Blanch and set aside.

  3. Carrot, courgette and tomato brunoises :

    • Cut baby marrow, carrots and tomatoes in brunoises. Saute with 10ml of oil.

Ingredients

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Preparation