ROLLED PORK NECK WITH ONION MARMALADE

Onion Marmalade:
60 ml butter
6 onions, sliced
60 ml soft brown sugar
60 ml balsamic vinegar
salt and freshly ground black pepper
Filling:
1 large pork neck (1, 3 kg), deboned and butterflied
salt and freshly ground black pepper
70 g baby spinach chopped
85 g blue cheese, crumbled
100 g mozzarella cheese, grated
50 ml olive oil

Heat the butter in a saucepan and fry the onions over medium heat until soft.
Add the brown sugar, balsamic vinegar, salt and freshly ground black pepper.
Reduce the heat and cook the mixture gently for 20 – 30 minutes until caramelized.
Leave to cool.

Splay the neck on a working surface and season with salt and freshly ground black pepper.
Spread the spinach over the meat, followed by the marmalade, blue cheese and mozzarella.
Roll up the meat and secure with string.
Grill slowly on medium coals for about one hour and turn regularly.

Photo: Gideon Louw