How to cook
Cut a thin sheet from the pork neck with a sharp knife so that it folds out from the whole piece. Sprinkle with salt and pepper, crushed garlic and smear it with wine.
While the meat marinades, fry the finely crushed bacon, onions and mushrooms. Once braised, season them with spices. Distribute these along the length of the meat as filling and roll it up, then tie it with thread.
Heat the oil and fry the meat on all sides, enough to seal it up so it remains juicy during roasting.
Bake the stuffed pork in a greased tray until ready. Serve with garnish of your choice.