Four-Hour Roasted Pork Neck

This is retained-heat cooking at its best - a whole pork neck surrounded by vegetables and wine, sealed in the oven for four hours while the temperature slowly drops. The result is meat so tender it practically dissolves, in a rich vegetable sauce you make by blending the pan juices. Fire your pizza oven for pizzas first, then slide this in as the oven cools. Four hours later, dinner is ready with zero effort.

Ingredients

• 1.5kg boneless pork neck
• 2 medium potatoes, peeled and quartered
• 3 carrots, peeled and cut into chunks
• 2 onions, quartered
• 2 sticks celery, roughly chopped
• 1 glass white wine (about 150ml)
• 1 glass water (about 150ml)
• Extra virgin olive oil
• Salt and black pepper

Method

1. Your pizza oven should be around 200°C and cooling - this is perfect after a pizza session.
2. Place the pork neck in a large, deep roasting tin. Surround it with the carrots, onions, celery, and potatoes.
3. Pour the wine and water around the meat (not over it) - the liquid should come about halfway up the sides.
4. Drizzle the vegetables with olive oil and season everything with salt and pepper. Don't season the pork itself - the pan juices will season it as it cooks.
5. Cover tightly with foil or a lid. Slide into the oven and close the door. Do not open it for 4 hours.
6. After 4 hours, remove the tin. The meat should be incredibly tender - almost falling apart.
7. Lift the pork onto a board. Blend the vegetables and pan juices together with a stick blender to make a smooth sauce.
8. Slice the pork thickly and serve with the vegetable sauce and roasted potatoes.