Slow Roast Pork Neck
Massage the paste into the meat thoroughly and then season with salt & pepper.
Heat up an oven proof pan or baking dish and fry the meat on each side until deliciously browned and caramelised.
Then add the wine over the pork and cook this down for a few minutes before adding the stock.
Cover tightly with foil and slow roast for 3 1/2 hours at 130°C.