Stuffed Pork Neck Roll with Mushroom and Bacon Filling

Begin by preparing the pork neck. Cut a pocket along the length of the pork using a sharp knife, being careful not to cut all the way through.

Rub the outside of the pork neck with mustard, minced garlic, salt, and black pepper. Let it marinate for 15-20 minutes.

Make the Filling:

Heat olive oil in a skillet over medium heat. Add the diced bacon and cook until crispy. Remove and set aside.

In the same pan, sauté the onion and garlic until softened. Then add the chopped mushrooms and cook until tender.

Stir in the cooked bacon and fresh herbs, and season with salt and pepper. Let the filling cool slightly.

Stuff the Pork Neck:

Stuff the pocket of the pork neck with the mushroom and bacon filling. Pack it in tightly, but ensure there is some room for expansion as the pork cooks.

Tie the pork neck securely with cooking string to hold the filling in place.

Roast the Pork:

Preheat your oven to 180°C (350°F). Place the stuffed pork neck in a roasting pan and add chicken broth or wine to the bottom.

Roast the pork for 1.5 to 2 hours, basting occasionally. The internal temperature should reach 75°C (165°F) when done.

If needed, increase the oven temperature in the last 10 minutes to achieve a crispy exterior.

Serve:

After roasting, let the stuffed pork rest for 10 minutes before slicing.

Serve with your favorite sides, like mashed potatoes, roasted vegetables, or a light salad.

Serving and Storage Tips:

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