LCHF Pork Neck Stuffed with Mushrooms and Sage

A Christmas table isn’t complete without a little bit of crackling and some stuffing… Back in the day we had stuffing from a packet and it was horrendous.

Imagine crispy-skinned LCHF pork neck stuffed with mushrooms and sage and served with a sweet mustard sauce.

Ok, so it’s not the starchy stuffing you can cut with a knife, but the delicate mix of mushrooms, leeks and sage goes beautifully with the pork.

LCHF Pork neck stuffed with mushroom and sage

 

 You know, adulting is hard! There’s no-one to wipe your hands, cut your food and make the flippen stuff too!

What a random thought, but it’s something I’ve been thinking of a lot lately as I wipe my kids’ hands, cut their food and cook up a weekly storm..
Don’t get me wrong, I love it all, but it’s hard work!

Ok, now that we’ve got that out of the way, let’s get onto this pork, shall we?

This LCHF pork neck is really quite simple to prepare and then you let the oven do its magic.

LCHF pork neck stuffed with mushrooms and sage

Servings: 6
Time: 3 hours
Difficulty: easy

You will need:

1.5 kg deboned pork neck
1 tbsp.coriander seeds, toasted
1 large tbsp. butter
2 leeks, washed and sliced
100 g mushrooms, chopped
3-4 garlic cloves, chopped
large handful of fresh sage leaves, chopped
salt flakes
Dijon mustard

Start by dry roasting your coriander seeds in a pan, then grind it into a powder and set aside.

Heat the butter in a heavy pan and sauté the leeks, mushrooms, garlic and sage until soft.

Lay the pork neck onto a cutting board and carefully fleck it open {slice it open, but not all the way through} so you’ll be able to roll it with the stuffing inside.

Season the top of the of the open piece of pork {which will become the inside} with salt and coriander and smear a thin layer of Dijon mustard onto the entire surface.
Place the filling onto the entire surface, pat it down and roll.

Secure the roll with an elastic butchers’ netting or some string.
Season the outside of the roll with some more salt and coriander.
Cover with foil and bake at 180C for 2 hours. After 2 hours, remove the foil, increase the temperature to 200C and bake for another 45 minutes until golden and crispy on top.
*To get the skin extra crispy, rub generously with salt.

Serve with sweet mustard:
Mix Dijon or wholegrain mustard with powdered xylitol {to taste} and a dash of cream.

pork-neck-stuffed-with-mushroom-and-sage-2

So, with your LCHF pork neck sorted, get those last-minute stocking fillers done:
{My Low Carb E-Book can be sent to anyone, anywhere in the world – just click below to buy:}

Foodie goes Primal: A Low Carb Cookbook

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