YUCATECAN SPICED PORK NECK, ROAST PUMPKIN, PUY LENTILS AND CHERRY TOMATOES

For this pork neck, I used a Yucatecan spice mix recipe from great Mexican chef Patricia Quintana. The neck was sealed and roasted in a slow oven (140C) for 5 hours, then opened and transfered to the barbecue to brown up a little. The pumpkin was sprinkled with oregano, pepper, salt and olive oil before roasting. The lentils were poached in rich home made chicken stock. The tomatoes came from a local grower. They too were roasted very slowly (100C) until partially dehydrated and intensely sweet.

YUCATECAN SPICED PORK NECK, ROAST PUMPKIN, PUY LENTILS AND CHERRY TOMATOES