Recipe: Mangalitsa Neck Roll with Pancetta and Italian Coleslaw
4 lbs of Mangalitsa pork neck roll (Order Now)
12 slices thick cut pancetta
1 cup chopped fresh rosemary, fresh sage, minced fresh garlic
The Italian Coleslaw
½ large green cabbage
1 small red onion
1 red delicious apple
1 Cup Extra Virgin olive oil
1/3 cup red wine vinegar
1 tsp kosher salt
1 pinch white pepper
Cast iron pan
Cut the neck roll into four 1 lb pieces.
Rub the herb mixture on one side of each of the strips of pancetta.
Place 2 of the pancetta herb side down around each piece of pork.
Secure with a skewer before cooking.
Place the neck roll in the broiler and cook at 550º F for 5 min on each side.
Then place in the cast iron pan and bake for 10 minutes for a medium temperature.
Add a crispy piece of pancetta on top to finish.
For the coleslaw, cut the cabbage thinly. Use the mandolin to slice the red onion thinly.
Slice the red apple with the skin on into slivers. Combine all the ingredients of the salad dressing and toss into the cabbage, red onion and apples.
Serve alongside the Mangalitsa as a refreshing accompaniment.
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