Pork neck roast in white wine, pot-roasted. The pork neck roast in white wine is an extremely tender and succulent main course made using a cut taken from the pig’s neck; its streaks of fat keep the cooked meat very soft. So if you are looking for a roast recipe that stays tender without having to measure the temperature, always use this cut and if you’re also looking for an idea on how to cook pork neck, try the pot-roasted white wine recipe or the pork neck roast with beer and you’ll see that despite the extreme simplicity, you’ll prepare the perfect main course for Christmas or Sunday. The pork neck roast is also an affordable chic main course; this cut of meat is inexpensive and gives a good yield, making it perfect even for a formal lunch or dinner.

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Difficulty: Very easy
Cost: Economical
Preparation time: 10 Minutes
Portions: 10
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: All seasons

Ingredients

3.3 lbs pork neck (coppa) (in one piece)
2 carrots (large)
3 stalks celery
2 onions (white)
to taste extra virgin olive oil
to taste roast seasoning (with salt)
1 1/2 cups white wine
1 1/2 tbsp honey

Tools

Pot
Stovetop
Kitchen twine
Cutting board
Knife
Bowl

Steps

Tie the pork neck with kitchen twine to prevent it from falling apart during cooking. Place it in a bowl, sprinkle with the roast seasoning mix, add the honey and pour in the wine. Massage the meat and let it rest for 1 hour in the fridge.
Peel, rinse and slice the onions and carrots, remove the leaves and tough fibers from the celery stalks and chop them as well. Put everything in a large heavy-bottomed pot, add a good drizzle of oil and brown over low heat.
While the vegetables soften, pat the piece of meat dry with paper towels and sear it on a very hot skillet. Brown on all sides to seal the meat, then add it to the vegetables and let it take on flavor.
Pour in the entire marinade and put the lid on the pot.
The meat cooks about 1 hour per kilogram (approximately 27 minutes per pound). You can check the internal temperature with a kitchen thermometer and stop when it reaches 176°F (80°C). With this type of cut, however, you can rest assured that going beyond this point will not cause problems and the meat will remain tender and juicy.
During cooking, avoid piercing the meat with a fork or other tools so the juices stay inside the roast. Adjust salt if the roast seasoning mix didn’t provide enough.
When the time is up, remove the roast and keep it warm. If the cooking juices haven’t thickened enough, add half a tablespoon of cornstarch (cornflour), stir and let thicken.
Return the roast to the pot, let it rest for 30 minutes in a warm place, then slice and serve with its sauce.
Slice the meat with a long, sharp, smooth-bladed knife. Store any leftover meat in the refrigerator, well sealed in an airtight container, and consume within 24 hours.