Rosemary Pork Neck

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Serving: 1-2


  1. Pork neck x 1 piece
  2. Garlic x 3 cloves (peeled and minced)
  3. Rosemary x 3-4 sprigs (chopped the leaves coarsely)
  4. Olive oil x 1 tbsp
  5. Salt x ½ tsp
  6. White wine x 1 tbsp
  1. Mix all the ingredients into rub all over the cleansed pork neck. Marinate for overnight or two
  2. Prepare the oven at 130C
  3. Wrap the marinated pork by aluminum foil, bake for 40 minutes. Take out and use a tooth pick to test if the pork is fully cooked. Use a torch to scorch the surface of the pork until brownish. Cut obliquely the pork into thin pieces. Serve warm


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This post is also available in: Chinese (Traditional)