Pork Neck with Honey-Glazed Prunes

1. 1 Pork neckpack 700 g ≈ $5.77 200 g
2. 2 Prunespack 200 g ≈ $3.50 40 g
3. 3 Honey 12 g
4. 4 Mustard 10 g
5. 5 Garlic≈ $10.00 per kg 6 g
6. 6 Soy sauce 15 ml
7. 7 Ground black pepper 1 g
8. 8 Salt 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Pat the pork¹ dry, score it lightly, and tuck some prunes² into the cuts.

2. Mix honey, Dijon mustard, soy sauce, minced garlic⁵, black pepper, and salt into a glaze.

3. Coat the pork¹ with the glaze, then arrange the remaining prunes² beside it.

4. Roast at 350°F (180°C) for 60 minutes, covered with foil.

5. Remove the foil and roast another 20–25 minutes, basting with the juices, until golden and tender.

6. Let the meat rest 10 minutes, then slice it against the grain.