Honey glazed pork roll

Serves 10

1 pork neck ( about 1,2 - 1,5 kg)

250 g ham

2 eggs

100 g grated cheese

30 g dried tomato

2 garlic gloves

small bunch parsley and thyme

1 red, green and yellow paprika 

1 medium onion

150 g canned pineapple

mix of black mustard seeds, coriander seeds and Indian cumin

4 tbsp clear honey

juice and rind of 1 lemon

For making rolls like that it`s probably not the best choice to use the neck , but that`s what I had and I think did not come out too bad. 

So to start with make the filling. In a food processor puree the ham, garlic, cheese, egg and herbs. Cover and put to the fridge to  harden a bit. 

Now the second filling. Dice the paprika and onion and sautè in a pan for 2-3 min. Season. Set aside and allow to cool.

To prepare the meat, cut the neck lengthwise  to leave a 1,5-2 cm thick layer.  As You cut roll the meat along and try not to cut in any holes, like I did. This will make your life a lot easier later.

Preheat the oven to 160 °C.

To assemble the roll, spray a little oil on a aluminum foil sheet and season with salt and pepper. Lay the meat on top of that and season the other side. Spread the paprika mixture to 3/4 line of meat. Spread the ham mixture on top of that. Last put a line of canned pineapple in the middle of the ham mix. Carefully roll the meat with the filling to a "salami", turning the ends of the foil to seal.

Pour a little water to the baking tray and put the roll in there. You may use the rack if you want. I wanted to capture all the juice from the meat to make a gravy to side. Cook the roll for 60 minutes or until the meats inner temp reaches 65 °C.

Take the tray out and let the roll cool. It is a lot easier to cut it then. 

To make the glaze take the spice mix and dry roast it on a pan. Take from heat and add honey and lemon juice and rind.

To serve, heat the oven to 180 °C and cook the roll for 12-14 min. Paste the meat with the glaze and serve with spiced Jasmin rice and gravy.