Pork neck rolls are a very simple and flavorful main course. Pork neck is a type of pork that stays very tender when cooked, and thanks to the pancetta inside the rolls, they will be even more tender and succulent. The pork neck rolls are also known as pork neck bombette, or Apulian bombette, a typical Apulian recipe with caciocavallo cheese to which I was inspired, but I wanted to bake them and add a breading. Now let’s see how to make pork neck rolls, and if you try them, let me know. Barbara

Here are other delicious pork recipes I recommend trying:

Difficulty: Very easy
Cost: Affordable
Preparation time: 15 Minutes
Portions: 9
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

Ingredients for making Pork Neck Rolls

5 slices pork neck
10 slices rolled pancetta (thin)
3.5 oz cheese
3 tbsps breadcrumbs
to taste parsley
Half clove garlic
to taste extra virgin olive oil
to taste salt

How to make Pork Neck Rolls

Let’s start preparing the Pork Neck Rolls; pour the breadcrumbs into a plate, add some chopped parsley,
the crushed or finely chopped garlic, and mix well.
Take the pork neck slices and pound them with a meat mallet to make them thinner.
Place two slices of rolled pancetta on top of each pork neck slice
and some cheese cut into sticks,
roll up the pork neck slice
and cut it in half.
Roll each roll in the flavored breadcrumbs,
and skewer the rolls onto the skewer.
Oil the baking tray,
arrange the skewers with the rolls
add a drizzle of oil on top of the rolls,
a pinch of salt
and some chopped parsley.
Bake in a preheated static oven at 356°F (180°C) for 20 minutes, serve the Pork Neck Rolls hot, maybe adding the cooking sauce.