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Serves: 8

Preparation: 25 min

Cooking time: 2.5 hours

By courtesy of my good friend Nectaria, this dish is ideal for Christmas dinner. I cooked it yesterday for friends who announced me that I went through to the next round of Master Chef. 🙂  Serve with chestnut purée.

3 kg / 6.6 pounds pork neck

6 tbsp olive oil

3-4 celery sticks with their leaves

2 carrots sliced

2 apples unpeeled and cut into quarters

10 garlic cloves

4 bay leaves

1 glass of sangria

1 glass of sour-cherry juice

2 tsp salt and pepper

1 tbsp massala


For the purée:

1 kg / 2.2 pounds potatoes, peeled

300 gr / 10.5oz chestnuts

1 cup of warm milk

100 gr / 3.5oz butter


Purchase a whole 3-kilo porn neck, stuff it with the garlic cloves and season. Brown it in a large pan with olive oil. This should take about 15 minutes.

Move the meat in a deep baking covered pan, preferably with a grate. Smear with the massala and add the vegetables, the sangria and the sour-cherry juice. (What I did is this: I purchased the meat the day before and marinated it in garlic, sangria and juice for a day.)

Preheat oven preheat oven to 180oC / 350oF / Gas Mark 5 and let it roast for 2.5 hours. Let the pork rest a bit before slicing it.

For the gravy:

After placing the pork in a serving plate, pour the remaining sauce and vegetables in a saucer. Mush the veggies and add a tbsp of corn flour to thicken the mixture.

For the purée:

Boil the potatoes for 30 min. Boil the chestnuts in the milk adding a bit of salt. Remove both, peel the chestnuts and mush. Add the warm milk, butter and some more salt. Stir gently till smooth.

Food for thought

Can’t bear to comment on the Connecticut massacre. My heart goes out to the parents. Is it time American citizens set their priorities right?