Stuffed Mangalitsa Pork Neck Roll


This blog made my mouth water.  Mangalitsa pork is hands down the most succulent, flavorful, delicious, let-the-grease-drip-down-your-chin meat imaginable.  The recipe presented in this blog is for a traditionally oven-roasted preparation, seeking an internal temperature of 145F.  And that got me to thinking how delicious this baby would be cooked sous vide.

The stuffing is already sauteed before being put into the pocket, so there won’t be a temperature issue from the sous vide standpoint–i.e.,  being low enough not to overcook the meat and hot enough to cook the vegetables–at the desired final internal temperature of 145F.  Cooking time, of course, with sous vide is based on the thickness and tenderness of what’s being cooked.  A minimum maybe 10 hours and even up to 18 or  24 probably wouldn’t be overkill for something this thick.  Then just give the outside a good sear all around in clarified butter to get that golden brown crispy crust and you’re ready to be transported.

I can’t wait to try it myself, but first, I have to get my hands on a mangalitsa pork neck roll.

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  1. Mary Dan,

    I’m happy you like the neck as much as I do. The next time I see you in person, I’ll give you a few to experiment on – if only because I want you to tell me how to use my Sous Vide Supreme to get the best results.

    Besides clarified butter, I think Mangalitsa lard is great for searing meat.

    There’s a few ways to get a Mangalitsa neck:

    1) DeBragga & Spitler, our New York distributor. Here’s their neck page.

    2) If you are a restaurant or caterer Foods in Season will take your order. If you’ll order their minimum, will take your order.

    3) Order from our slaughterhouse (Swiss Meat) at 573-486-2086.

    4) Get one from me in Seattle. I’m at the U-District Farmers’ Market on Saturdays.

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