Stuffing
Heat the oil in a pan and fry the red onions over medium heat until soft. Add the garlic and sage and fry until light brown.
Remove from the heat and transfer to a mixing bowl. Add the pork sausage mince, crumbs, nuts and fennel and season with the salt. Mix well and set aside.
Pork neck
Remove the butcher’s net (if there is any) and put the pork neck on a clean work surface. Use a sharp knife to carefully flay open the meat. Start with a slit lengthways on one side and then open it up bit by bit while you “roll open” the meat (nearly like a new roll of paper towel) so that it resembles a rectangle. The meat’s thickness should be even.
Spread the stuffing over the meat’s surface and neatly roll closed again. Use kebab skewers or butcher’s twine to secure the meat.
To finish
Put the onions and carrots in a roasting pan and put the pork roll, seam facing downward, on top of the vegetables. Season generously with salt and pepper.
Arrange the streaky bacon on the pork roll’s surface so that it overlaps slightly, then brush or drizzle with olive oil.
Roast for about 3 hours.
Remove from the oven, cover in aluminium foil and leave to rest for 10-15 minutes. Slice and serve warm.
Tip For a tasty gravy, add chicken or beef stock to the roasted onion and carrots in the roasting pan and thicken it into a gravy.
