• 3 kg Pork neck trimmed of sinew

  • 2 shallots peeled and finely chopped

  • 4 Cloves Garlic peeled and finely chopped

  • 50 g Butter

  • 10 Prunes or dried figs or apricots, roughly chopped

  • Pistachio roughly chopped

  • Basil washed and roughly torn

  • 10 sage leaves roughly chopped

  • Good handful coarse breadcrumbs

  • Balsamic vinegar about a tablespoon

  • 1 tablespoon best quality Olive Oil

  • Sea salt and cold pressed Olive Oil

  • 1 tablespoon Olive Oil

  • For the cannellini beans

  • 2 large handfuls cannellini beans

  • 6 sprigs Sage

  • 2 Tomatoes

  • 3 Cloves Garlic peeled

  • Extra Virgin Olive Oil


  • 1.

    Butterfly the pork so you have one large strip of pork and use a sharp knife to score into the meat being careful not to cut right through the meat.

  • 2.

    Season the meat generously with pepper.

  • 3.

    Heat the knob of butter in a pot and gently sauté the shallot and garlic until almost transparent but without colour.

  • 4.

    Add the shallot and garlic to a large mixing bowl; add the coarse breadcrumbs, prunes, pistachio nuts, basil and sage, and finally splash in the balsamic and a little olive oil.

  • 5.

    Use your hands to mix all the ingredients together and then press the stuffing into the score marks in the pork. Be sure to spread the stuffing evenly or the pork will not cook evenly. Roll the pork with your hands and do this tightly but not so tight that you squeeze all the stuffing out. Use some butcher string to secure the pork so it keeps it shape whilst cooking. Season the pork well with cracked pepper.

  • 6.

    Heat a tablespoon of olive in an ovenproof pan. Once hot seal the pork until nice and golden in colour on all sides and pop into the oven at 180 degrees Celsius for about 80 minutes basting every 5-10 minutes to keep the pork nice and moist. If the pork is starting to colour too much cover with foil and continue to cook.

  • 7.

    Once cooked remove from the oven and allow to rest for at least ten minutes, you can cover the pork with foil to stop it from going cold.

  • 8.

    Slice the pork into inch thick pieces.

  • 9.

    Dress the cannellini beans with a little vinegar, extra virgin olive oil, salt and pepper.

  • 10.

    Arrange the cannellini beans with the pork and drizzle a few of the roasting juices over the top and serve immediately.

  • For the cannellini beans:

  • 1.

    Pop the beans into a pot large enough to comfortably hold the beans, cover with water so the level is about 3-4cm above the settled beans. Add the halved tomato, sage and the garlic.

  • 2.

    Bring to a boil and reduce to a gentle simmer, cook until the beans are soft (around 40 minutes) and be sure to skim the surface for any nasties.

  • 3.

    Once the beans strain the beans but leave a little of the cooking water, by a little I mean about 1/20th of the water.

  • 4.

    Put the beans and the liquid into a flat tray and drizzle in about a tablespoon of extra virgin olive oil and allow to cool.



Chateau de la Jaubertie Cuvee Mirabelle Rouge, 2004 Bergerac, France

The postcard-perfect Chateau de la Jaubertie sits happily at the top of Bergerac’s distinguished pile of producers. A traditional blend of Cabernet, Cabernet Franc and Merlot, expect to find a nose layered with tightly wound cassis and dark berried fruit alongside smells of liquorice, leather and wild mint. In you mouth you’ll find no shortage of concentration with plenty of sweet dark fruit, mineral-like texture and measured dry grippy tannin. A delicious wine and perfect with everything from game through to full–flavoured red meat dishes.

A great local alternative would be one of Margaret River's many great Cabernet blends. Cape Mentelle Trinders 2006 is a soft, fruity, beautifully structured wine and would more than fit the bill (expect to pay around $25 - $30).

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