This recipe boasts a flavor explosion thanks to a clever combination of savory spices and a surprise filling. It’s guaranteed to be a showstopper at your next holiday dinner or even a casual weeknight meal.
The Recipe That Stole the Show (and Everyone’s Hearts)
The other night, I was hosting a small dinner party for some close friends. I’d planned a lovely menu, a mix of familiar favorites and a couple of new things I was excited to try. As the evening unfolded, filled with laughter and lively conversation, the meal itself seemed to be going smoothly. But then, something unexpected happened.
As the main course arrived, a glorious looking roll of meat nestled amongst perfectly roasted potatoes, the chatter quieted down a bit. The first cuts were made, revealing a cheesy, garlicky center that had everyone leaning in for a closer look. And then came the first bite.
Silence. Pure, delicious silence. Followed by a chorus of “wow”s and “this is incredible!”
Honestly, I wasn’t surprised by the reaction (well, maybe a little!), because this recipe for stuffed pork neck roast is an absolute winner. It’s more than just meatloaf, it’s an explosion of flavor and textures that leaves everyone wanting more. And the best part? It’s surprisingly easy to make!
Why You’ll Love This Recipe:
This recipe offers a unique twist on the classic meatloaf. The pork is incredibly tender and flavorful thanks to the marinade. The hidden cheesy filling adds a delightful surprise in every bite. The roasted potatoes complete the dish, making it a hearty and satisfying meal.
This recipe is also versatile! You can experiment with different herbs and spices in the marinade or swap the cheese for another variety. It’s sure to become a new favorite in your recipe box!
Here’s what you’ll need to make this crowd-pleasing dish:
Ingredients
- 900 grams of pork neck (about 2 pounds)
- Salt
- Black pepper
- Hopya chili (you can substitute with crushed red pepper flakes)
- Dried basil
- Bell pepper, finely chopped
- Parsley, chopped
- 150 grams of shredded cheese (mozzarella or cheddar work well)
- 4 cloves garlic, minced
- 3-4 potatoes, peeled and quartered
- Parchment paper
Instructions
- Prep the Pork: Following the guidance in the video (which you can find by searching for the recipe title online), cut the pork neck into a thin sheet. If the butcher can do this for you, that saves time!
- Marinate the Meat: Lay the pork flat and season generously with salt, black pepper, hopya chili, and dried basil. Gently massage the spices into the meat.
- Grate the Aromatics: Grate the bell pepper directly onto the seasoned pork.
- Prepare the Filling: In a bowl, combine the chopped parsley, shredded cheese, and minced garlic. Mix well and spread this mixture evenly over the seasoned pork.
- Roll and Tie: Carefully roll up the pork neck, jellyroll style, enclosing the filling. Use kitchen twine to tie the roll at even intervals, securing the filling.
- Prep the Potatoes: While the meat roll rests, toss the quartered potatoes in a bit of olive oil and season with salt and pepper.
- Bake!: Preheat your oven to 180°C (350°F). Arrange the potato wedges on a baking sheet and place the tied pork roll alongside them. Moisten a piece of parchment paper and loosely tent it over the baking sheet. This will help keep the meat moist while baking.
- Bake and Enjoy! Bake the covered dish for 45 minutes. Then, remove the parchment and bake for an additional 15 minutes, allowing the top of the meat to brown nicely.
- Dig In! Let the meat rest for a few minutes before slicing and serving alongside the roasted potatoes.
