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Italian recipes

Porchetta

3 hours

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Bresaola

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Danillo’s oregano-marinated mushrooms

15 minutes

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Braaied sirloin

15 minutes

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Chipotle-braised root veg

20–25 minutes

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Burnt Basque chocolate cheesecake

30 minutes

Rosh Hashanah

Mixed salad greens

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Herby pap braai dippers

40 minutes

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Pickled bean salad

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30 minutes

Braai recipes

Whole roasted pork neck

1 1⁄2 – 2 hours

Whole roasted pork neck

Serves 6 to 8

Difficulty Easy

Prep Time 20 minutes, plus overnight marinating time

Cooking Time 1 1⁄2 – 2 hours

Ingredients

For the trapper salt :

2 t coriander seeds
2 t caraway seeds
50 g yellow mustard seeds
50 g fenugreek
4 T salt
100 g brown sugar
2 1⁄2 T dried onion
2 1⁄2 T dried garlic
1 1⁄2 T chilli flakes

For the roast:

1 whole bone-in pork neck
4 T Dijon mustard
8 T trapper salt

Method

1. To make the trapper salt, coarsely grind all the ingredients using a pestle and mortar or spice grinder. You might need to do this in batches.

2. Rub the pork neck with the mustard and season generously with the trapper salt. Allow to stand for at least 3–4 hours, or overnight.

3. Grill the pork neck over prepared embers until golden brown. Move away from the hot embers onto a cooler section of the fire, bone-side down, and cook for 11⁄2 hours. Turn every 20 minutes.

4. Alternatively, preheat the oven to 150°C and roast the pork neck for 11⁄2 hours and finish under the grill. Allow to rest for 15 minutes. Season with salt to serve.

Find more pork recipes here.

Photographs: Toby Murphy
Production: Abigail Donnelly

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Porchetta

Bresaola

Danillo’s oregano-marinated mushrooms

Braaied sirloin

Chipotle-braised root veg

Burnt Basque chocolate cheesecake

Mixed salad greens

Herby pap braai dippers

Pickled bean salad

Burfi panna cotta

Whole roasted pork neck

Whole roasted pork neck

Ingredients

Method