Cider-braised pork neck with cabbage
Ingredients 2 tablespoons olive oil 1.5kg boneless pork neck, (see note) trimmed, tied wit…
Ingredients
- 2 tablespoons olive oil
- 1.5kg boneless pork neck, (see note) trimmed, tied with kitchen string at 3cm intervals
- 1 leek, thinly sliced
- 1 tablespoon fennel seeds
- 500ml (2 cups) apple cider
- 600g kipfler potatoes, washed
- 1/4 (225g) savoy cabbage, cut into 3cm wedges
- 80g (1/3 cup) creme fraiche (see note)
- 1/4 cup finely chopped flat-leaf parsley
Method
1. Preheat oven to 150C. Heat oil in a large casserole over medium heat. Season pork with salt and pepper, and cook, turning, for 8 minutes, or until browned on all sides. Remove from casserole and set aside.
2. Reduce heat to low. Add leek to casserole and cook, stirring, for 5 minutes or until starting to soften. Add fennel seeds and cook, stirring, for 1 minute or until fragrant. Return pork to casserole. Pour over cider and bring to a simmer, then cover with a lid. Transfer to the oven and cook for 2 hours. Turn pork over in casserole, then cook, uncovered, for a further 30 minutes.
3. Carefully remove pork from braising liquid and loosely cover with foil to keep warm. Cut potatoes in half lengthwise and add to casserole with cabbage. Place casserole over medium heat and cook, stirring occasionally, for 20 minutes or until potatoes are tender. Remove from heat, stir in creme fraiche and parsley, then season.
4. Cut string from pork, then cut into 2cm-thick pieces. Serve with potatoes and cabbage.
