Pork Neck with Honey-Glazed Prunes
Slow-roasted pork neck with prunes, garlic, and a sweet-savory honey glaze. Perfect for slicing into hearty portions for a festive hot dish.
- Time
- 1 h 30 min
- Serving
- 703 kcal
- Ingredients
- ≈ $2.37
- Protein
- 35 g
Ingredients
- 1 Pork neckpack 700 g ≈ $5.63 200 g
- 2 Prunespack 200 g ≈ $3.50 40 g
- 3 Honey 12 g
- 4 Mustard 10 g
- 5 Garlic≈ $10.00 per kg 6 g
- 6 Soy sauce 15 ml
- 7 Ground black pepper 1 g
- 8 Salt 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Pat the pork1 dry, score it lightly, and tuck some prunes2 into the cuts.
Mix honey, Dijon mustard, soy sauce, minced garlic5, black pepper, and salt into a glaze.
Coat the pork1 with the glaze, then arrange the remaining prunes2 beside it.
Roast at 350°F (180°C) for 60 minutes, covered with foil.
Remove the foil and roast another 20–25 minutes, basting with the juices, until golden and tender.
Let the meat rest 10 minutes, then slice it against the grain.
Tips
- Why it works
- Make the cuts in the pork shallow so the meat doesn't lose its juice and turn dry. Pat it dry before baking, otherwise the glaze won't stick.
- Substitutions
- Replace the prunes with dried apricots (40 g), but the meat will be less sweet. Use Dijon mustard if you have it for a sharper taste.
- Common mistakes
- If the meat is still pink inside, bake it for another 15 minutes at 180 °C. If the crust is too dry, you took the foil off too early.
- Storing and reheating
- Keep in the fridge for 3 days. Reheat in the oven at 160 °C for 20 minutes with a spoonful of water in the dish. Don't freeze.
- Serve with
- Serve with mashed potatoes or boiled rice to balance the richness of the meat. Works well for a festive table.
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