Roasted Pork Neck

Intro

Take a cheap cut and make it into comfort food with rice

Directions

1. Preheat oven to
2. Pat the pork pieces dry, and mix the spices together with salt and pepper. Coat each pork neck piece in the spice rub, and retain any left over spice rub.
3. Heat a stainless steel pan on high heat. Add oil and sear the neck, going in phases as needed.
4. Collect all the pork into an 9x13 oven pan, and sprinkle sliced onion over the top. Cover, and roast for 1 hour.
5. In the meantime, make a gravy from the fond left in the pan. Add the acid and deglaze, scraping up the bits. Reduce down to a syrup, and add the butter. Once melted, add flour and make a roux. stir vigorously for a minute or two, then add the stock in batches, incorporating it into the sauce. Add some of the left over spice rub, and stir for a minute. Lower the heat down to a simmer to cook out the flour, at least 10 minutes. Result should be a thick gravy consistency.
6. Once the pork is finished for its first stage, add the sauce to the pork, moving the neck pieces around to coat them in the sauce. Sauce should not cover the pork entirely. Cover again, and roast for another hour.
7. Let rest for at least 10 minutes and serve over rice.