Smoky Kettle-Braaied Whole Pork Neck with mustard sauce

Inspired by Roodeberg’s provenance and journey as an evolving contemporary wine, well-known food writer, Ilse van der Merwe, suggests a deliciously succulent, deboned pork neck for the festive summer table.

Roodeberg winemaker James Ochse loves the award-winning Reserve blend with this flavourful pork neck cooked slowly in a kettle braai. It is smoky, tender and simply delicious.

Ingredients (serves 6)

1,5-2 kg deboned pork neck, tied with string if necessary
Salt & pepper to taste
15 ml (1 tablespoon) smoked paprika
30-45 ml (2-3 tablespoons) Dijon mustard
30 ml (2 tablespoons) fresh rosemary, chopped

For the mustard sauce:

45 ml (3 tablespoons) wholegrain mustard
45 ml (3 tablespoons) Dijon mustard
45 ml (3 tablespoons) honey
80 ml (⅓ cup) mayonnaise

Method:

Prepare your kettle braai for indirect heat using 50-60 briquettes - light them and wait 15 minutes until they are ashed over. In the meantime, prepare the meat for the fire.

Place the pork on a clean board or platter, then season generously on all sides with salt, pepper and smoked paprika. Use a pastry brush to baste the surface all over with mustard, then sprinkle with the chopped rosemary. Place the pork directly over the hot coals for a quick grill on both sides (about 2 minutes a side), then transfer the pork to the indirect heat position and cover the kettle braai with a lid, vents open. Roast for 1 hour, then test the inner temperature with a thermometer - it is ready when it shows 75-80° C. Remove from the heat and let the meat rest, covered, for at least 10 minutes before carving. Serve with the mustard sauce on the side and your choice of salads.

Prepare the sauce: Stir all of the ingredients for the sauce together and serve at room temperature.