Name: Amara Pork Neck with Italian Filling
Prep time: 10 min
Yield: 4
Cuisine: Internacional
Ingredients: 1 pork head, Amara Pork Neck; 3/4 cups stuffed, Italian; 1/3 cups cranberries; 250 grams puree, Spanish chestnut for meats; 250 grams walnuts, pecan; 250 milliliters salsa, of red fruits; 250 milliliters olive oil; 1 cup spinach, Freshly sliced, for the filling; 1/2 cups basil, for the filling; 2 garlic, sliced, for the filling; 3 tablespoons Parmesan cheese, grated, for the filling; 1/3 cups cranberries, for the filling; 400 milliliters balsamic vinegar, for the filling; 400 milliliters olive oil, for the filling

Preparation

10 mins

Low

Marinate the Amara pork neck in white wine with herbs for 12 hours. Cut the marinated pork neck lengthwise, without separating, and open it in two, like a butterfly. Cut the other two pieces in the same way so it has a spread-out shape. It can be flattened a bit with the help of a meat mallet.