Following the Red Wine Vinegar thread several weeks ago, this might be of interest. Recipe from Marcella Hazan's "Essenmtials...."

After a day in the garden (that's a 12x12 courtyard), the weather was unpredicatable and the BBQ looking less appealing, I had to find a recipe for the two pork necks we had waiting for dinner. Our first born and family were coming for a pre Fathers Day (that's today in Australia). I have elected to spend my Fathers Day at the Grand Finals of the Rugby where I have all four of our Colts teams competing in their Grand Finals for the second year in a row...but I digress.

Tie double bows in your shoe laces. Here we go:
25g/1oz Butter
tablespoon vegetable Oil
900gm/2lb Pork Loin Roast or Neck (boneless)
Salt
Teaspoon Black Pepercorns (opps, I used tablespoon)
3 bay leaves
100ml/4fl oz good Red Wine Vinegar

Use a heavy based or emameled cast iron pot into which the meat will fit snugly.
On mediul high, heat the butter and oil till it stops foaming, put in the meat and brown on all sides. If the butter is turning brown, turn down the heat.
Salt all sides of the meat.
Lightly crack the pepper and add to pot with vinegar and bay leaves.
Scrape down the browning residues on bottom and side of the pot.
Turn the heat to low and cover with tight lid.
Turn pork occasionally.
Cooking time approx 30 min per 500gm/1lb
Take out Pork and rest for 10 min.
Remove the bay leaves from the remaining juices and reduce to a gravy/sauce.
Slice Pork 3/8" and pour over the sauce.

Knocked all our shoes and socks off.

"If it isn't true, it's to the point"
Italian Proverb
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Sounds good Gavin. We're heading into pork roast weather here in a couple of weeks; I'll give it a try. Thanks

Kim
Check Out My Italy Planning/Trip Blog

It would be just as good made with a nice olive oil and a little lighter that way. Kim, do try to get some small farm raised pork like the Neiman Ranch product from Whole Foods and some other fine meat shops. The commercial US Springfield product is just too dry and flavorless not to mention what it does to the environment. I would use pork shoulder or butt to get a cut with enough internal marbeling to stay juicy rather than loin.

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"To seek revenge may lead to hell ...
But everyone does it if never as well as Sweeney, as Sweeney Todd" -Stephen Sondheim

Gavin,
That recipe sounds delcious - and simple enough not to intimidate me!

Thanks for posting, and Happy Father's Day!

Unfortunately Dean I don't have access to a whole foods here. Are you familiar with Wild Oats - do you think they might sell it? Another option I need to check into is the PA Dutch Farmer's Market which isn't too far. They're only open Thu - Sat but have one of the only butchers left in the area.

Kim
Check Out My Italy Planning/Trip Blog

Kim, I don't think it much matters with this recipe. The meat is moist and can be pulled apart with a fork. We served it with a tray of roasted vegetables. Just sliced vegies in a baking tray, drizzled with olive oil and generous scattering of mixed herbs.

"If it isn't true, it's to the point"
Italian Proverb
Gavin's Travel Journals
Gavin's Travel Photos

Gavin,

Our commercial American pork is not very good in terms of moistness even with slow cooking. Wild Oats probably had a good alternative pork product and the Amish market will certainly have a good one. Kim, its worth the effort to get good pork. You will have a Whole Foods in less than a year according to our store opening schedule. It will be a huge one.

Wine Notes
Tuscan Restaurant List
Dean's Wine, Opera and Food Blog
"To seek revenge may lead to hell ...
But everyone does it if never as well as Sweeney, as Sweeney Todd" -Stephen Sondheim

Dean - that sounds fantastic - any idea where?

Kim
Check Out My Italy Planning/Trip Blog