Stuffed Pork Neck Roll with Port Sauce

Immerse yourself in the vibe of summer get-togethers with the Nieuwoudt family’s cherished braai recipe, a mouthwatering feast fit for six. This recipe works its magic on a 1.5 kg deboned pork neck, transforming it into a culinary masterpiece stuffed with a blend of crushed pineapple, dried Karoo prunes, and sliced chorizo. Slow-cooked over the coals and served with a luscious Port Sauce. The ideal wine pairing, our Five Generations Chenin Blanc, perfectly complements the lean meat and fruity flavours.

Buy your bottle of Five Generations Chenin Blanc and make every moment a celebration.


Serves 6

1,5 kg deboned pork neck (you can ask your butcher to do it for you)

200 g crushed pineapple (fresh or tinned)

10 dried Karoo prunes (or whatever is locally available), pips removed

150 g chorizo (or any rich, dried spicy sausage), thinly sliced

Freshly ground salt and black pepper

Sprig fresh rosemary


Place the pork neck on a board, fat-side down. Make a lengthwise cut in the pork neck to about one-third of the depth

Mix the pineapple, prunes and chorizo together, and season

Spread the filling over the length of the neck. Close it up and tie with butcher’s twine. Tuck in a sprig of fresh rosemary. Cover with a domed lid and cook slowly over coals for an hour or until done

Remove the string and rosemary. Cut into slices, allowing for at least two per person

The Port Sauce

1 cup port-style wine (preferably Late Bottled Vintage)

1 cup fresh chicken stock

75 g quince or apple jelly

150 ml Shiraz

Sprig fresh rosemary

150 ml cream (you can use more or less to taste)

Place all the ingredients except the cream in a saucepan and cook slowly until reduced to 250 ml of sauce. Remove the rosemary and add the cream. Serve with the pork neck roll or any braaied meat.

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