Pork

Glazed pork neck with apple and radish salad

Name: Glazed pork neck with apple and radish salad recipe
Yield: 7
Ingredients: 2 tbs extra virgin olive oil; 1.2kg boneless pork neck (pork scotch roast), skin removed, halved lengthwise; 2 tbs sour cream; Juice of 1/2 lime; 1/8 tsp smoked paprika; 5 baby red radishes, shaved (we used a mandoline); 1 green apple, sliced in thin wedges; 1/2 cup walnuts, roasted; 1 cup mint leaves; 90g runny honey; 3 garlic cloves, crushed; 2/3 cup (160ml) soy sauce; 1/4 cup (60ml) light olive oil; 1 tbs smoked paprika; Pinch of ground cayenne pepper; Finely grated zest and juice of 1 lime

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by Darren Robertson

Chef, author, tv presenter and co-owner of the Three Blue Ducks restaurants

Dec 03, 2020

Darren Robertson has your weekend roast plans sorted with this lightly glazed pork neck with a refreshing apple and radish salad.

You’ll need to start this recipe 3 hours ahead.

2 tbs extra virgin olive oil
1.2kg boneless pork neck (pork scotch roast), skin removed, halved lengthwise
2 tbs sour cream
Juice of 1/2 lime
1/8 tsp smoked paprika
5 baby red radishes, shaved (we used a mandoline)
1 green apple, sliced in thin wedges
1/2 cup walnuts, roasted
1 cup mint leaves

Marinade

90g runny honey
3 garlic cloves, crushed
2/3 cup (160ml) soy sauce
1/4 cup (60ml) light olive oil
1 tbs smoked paprika
Pinch of ground cayenne pepper
Finely grated zest and juice of 1 lime

Method

1.

For the marinade, place all ingredients in a large bowl, season and whisk to combine. Add the pork neck and toss to coat. Marinate in fridge for 2-3 hours.
2.

Preheat oven to 180°C/160°C fan-forced.
3.

Place olive oil in a non-stick frypan over medium heat. Season pork with salt flakes and add to the pan, browning both pieces on all sides. Transfer to a baking tray and roast for 30-40 minutes. Remove from the oven and rest for 10 minutes before slicing.
4.

Meanwhile, combine sour cream, lime juice, paprika and 1 tbs cold water in a bowl. Season with salt flakes and freshly ground black pepper.
5.

Slice pork and arrange on serving plates with the radish, apple, walnuts and mint leaves. Drizzle with sour cream dressing to serve.