Pork Neck Roast with Cherry Sauce and Grilled Radicchio – Peter Bouchier

Ingredients

• 1.5kg free range pork neck roast
• 2 tablespoons extra virgin olive oil
• 2 tablespoons Chinese five spice
• 1 orange, juiced and zested
• Sauce:
• 2 tablespoons butter
• ½ cup muscat or port
• 1 shallot, finely diced
• 1 teaspoon thyme
• 1 x 400g tin cherries, drained
• 2 cups chicken stock
• 2 radicchio, quartered lengthways
• 2 tablespoons garlic oil or extra virgin olive oil
• 1 teaspoon smoked salt
• 1 teaspoon sweet smoky paprika
• Salt and pepper