Roast pork neck

Step 1

Whiz the garlic, herbs and olive oil in a food processor until smooth. Transfer to a bowl, add pork and turn to coat. Cover with plastic wrap and chill overnight.

Step 2

The next day, preheat the oven to 200°C. Remove pork from marinade, rubbing marinade off pork and reserving marinade, then season pork with salt. Heat sunflower oil in a large pan over high heat. Cook pork, turning, for 6 minutes or until browned.

Step 3

Place potatoes in a large flameproof casserole dish over medium heat. Add 3 cups (750ml) water and bring to a simmer, then cook for 15 minutes or until just tender.

Step 4

Add pork to casserole, pour over reserved marinade, dot potatoes with butter and scatter with extra thyme. Transfer to oven and cook for 10 minutes, then reduce oven to 90°C and cook for a further 2 hours or until cooked through. Rest, loosely covered with foil, for 20 minutes before serving.