Pork Neck

Pork neck (also known as collar butt or pork scotch) comes from the pig’s shoulder. Because of the amount of fat, cuts like scotch steak are extremely tender and great for roasting, stewing, grilling, and casseroles.

Cooking Instructions:

• Preheat the oven to 200°C (180°C fan-forced).
• Place pork on a wire rack over a baking dish, reserving marinade for basting. Pour measured water into the base of the baking dish. Cover tightly with foil.
• Place pork in the oven, reduce temperature to 160°C (140°C fan-forced) and roast, 1 hour 30 minutes. Remove foil and roast for a further 1 hour or until pork is tender, brushing occasionally with reserved marinade.
• Remove pork from the dish, cover with foil and stand for 20 minutes before slicing.