Slow Roasted Pork Neck

• 2 tablespoons olive oil
• 2 teaspoons chopped sage
• 2 garlic cloves, chopped
• 1 tablespoon tomato paste
• 1 kg piece pork neck
• 7 slices prosciutto
• 1/2 cup white wine
• 1/2 cup chicken stock

1. Preheat oven to 130u0b0C.
2. In a small bowl mix together oil, sage, garlic and tomato paste. With a knife, make small incisions into the pork. Rub in mixture and season well.
3. Lay prosciutto on the chopping board. Place pork on top, and fold over so the pieces of prosciutto wrap around the pork. Tie and secure with kitchen string.
4. Heat a medium sized heavy based baking dish onto the heat. Add pork and cook, turning, until browned. Add white wine and let sizzle. Add stock and cover tightly with foil.
5. Bake for 3 1/2 to 4 hours or until tender, checking that liquid isn't evaporating too quickly.

olive oil, sage, garlic, tomato paste, pork neck, white wine, chicken stock

Taken from www.food.com/recipe/slow-roasted-pork-neck-197397 (may not work)