Rolled pork roast with herbs

Savory, also known as bean herb, is an aromatic herb that has been used for centuries in dishes with beans and pork. Its fresh, peppery flavour gives food a light, spicy character. Savory also goes very well with grilled or fire-cooked dishes, where its flavour isn’t lost in the smoky taste.

Rolled pork roast with herbs

After rolling the pork neck with herbs, the joint is simmered gently in water before being left to rest. It is then browned in a pan or grilled and rested again. The result is a tender, juicy roast that serves many.

In this recipe, the housewife uses savoury, which unfortunately can be hard to find in supermarkets or garden centres today. You can use rosemary instead.

Procedure

The pork neck fillet should be butterflied and about 1.5 cm thick. Mix onions, garlic, herbs and mustard seeds and distribute on the meat. Sprinkle with 1 tbsp salt and firmly roll up the meat. Tie with string.

Bring a large pot of water with 1 tbsp salt to the boil. You can add an onion, some garlic and thyme to the water for extra flavour. Let the meat simmer for about 1.5 hours, then lift it onto a board and leave to rest for about 15 min.

Melt the butter in a frying pan. Cook the roast on all sides until golden. You can cook the roast on a garden grill instead. Leave to rest for 15 min. before serving

Ingredients

6 persons
  • 1,5 kg pork neck fillet
  • 2 onions, finely chopped
  • 4 cloves garlic, finely chopped
  • 1 tbsp mustard seeds, lightly crushed
  • 2 tbsp salt
  • Fresh thyme, summer savory and cress, finely chopped
  • Natural string
  • Water
  • Butter

Cook’s notes

You can use trimmed pork belly instead of pork neck. You can also vary the herbs and choose exactly the ones you like best.