Rate this recipe

Honey & Harissa Glazed Pork Neck Roast

Honey & Harissa Glazed Pork Neck Roast with Tahini Drizzled Pumpkin Wedges


The tasty honey-harissa basting on this roast adds a sweet and spicy kick that makes it the perfect centrepiece for your festive celebrations.

  • Serves: 6-8 |
    6-8 servings
  • Rating:

  • Difficulty:

  • Prep Time : 20 mins |
  • Cook Time : 2:0 hours
Categories: Christmas, Pork
Crush Mag Online Crush Mag Online

Honey Harissa Glaze

¼ C (60 ml) honey
¼ C (60 ml) harissa paste
1 Tbsp (15 ml) olive oil
a squeeze of lemon juice

Tahini Drizzle

¼ C (60 ml) tahini
¼ C (60 ml) plain yoghurt
¼ C (60 ml) water + more if needed
1 Tbsp (15 ml) honey
1 tsp (5 ml) sesame oil
1 clove of garlic, minced
a squeeze of lemon juice
salt and pepper


½ small pumpkin, cut into wedges
olive oil
salt and pepper


2 kg pork neck roast (ask your butcher to cut and tie it)
olive oil
salt and pepper
a digital thermometer

To Serve

50 g hazelnuts, toasted and crushed
50 g pomegranate arils
10 g fresh mint, cut chiffonade

Honey Harissa Glaze

Mix the ingredients for the glaze together and set aside.

Tahini Drizzle

Mix the tahini, yoghurt, water, honey, sesame oil, garlic and lemon juice together. Season to taste with salt and pepper, if you prefer it sweeter, add a little extra honey. If the drizzle is too thick, add a little more water until the desired drizzling consistency is reached.

Pumpkin Part 1

Place the pumpkin wedges into a large pot and fill with water. Place over medium heat and simmer the pumpkin until it is about 80% cooked – soft but not falling apart. Remove from the water and place it onto a rack to drain and steam dry.

Pork Part 1

Preheat the oven to 160 ºC.

Set a large frying pan over high heat. Drizzle the pork neck with olive oil and season well with salt and pepper. Sear the pork neck in a hot pan on all sides to caramelise the exterior.

Remove the pork from the pan and place it onto a foil-lined roasting rack. At the 1 hour mark, check the internal temperature – you are aiming for 55-57 ºC. The roast will continue cooking when you take it out of the oven by at least another 5 ºC. Turn the oven grill onto full. Remove the pork from the oven and wrap it in foil to rest and keep warm while you finish the pumpkin.

Pumpkin Part 2

Arrange the pumpkin on a foil lined baking tray. Drizzle with olive oil and season with salt and pepper. Place under the grill and grill until charry then flip and char the other size. Remove from the oven and cover with foil then increase the oven temperature to 220 ºC.

Pork Part 2

Unwrap the pork and return it to the roasting rack. Brush with honey-harissa glaze and place it back in the oven for 5-7 minutes to caramelise –  keeping an eye on it. Brush it with glaze again and roast for another 5-7 minutes. Remove from the oven and let it rest for 5 minutes.

To Serve

Slice the pork into generous pieces (about 4-5cm thick). Drizzle the pumpkin slices with tahini sauce, sprinkle with toasted hazelnuts, pomegranate arils and mint. Serve immediately. 

Tip: this pumpkin is delicious as a warm side, however, if you need to free up oven space, roast it the day before and then serve as a cold side on a bed of yoghurt or labneh – delish.