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Pork neck :

Carrot and courgette ribbons :

  • Carrots (diced) 50.0 g
  • Baby Marrow 50.0 g

Carrot, courgette and tomato brunoises :

  • Oil 10.0 ml
  • Carrots (diced) 25.0 g
  • Baby Marrow 25.0 g
  • Tomatoes 30.0 g


  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, Robertsons Veggie Seasoning 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.