Cider-braised pork neck with cabbage

Recipes / Meat

This slow-cooked roast is a great way to use pork neck.

Recipe «Cider-braised pork neck with cabbage» presented in category Recipes / Meat, to prepare this dish you will need no more 3:10 minutes. To make this dish at home by prescription from the author sheff would need: 2 tbsp olive oil, 1.5kg boneless pork neck, trimmed, tied with kitchen string at 3cm intervals, 1 leek, thinly sliced, 1 tbsp fennel seeds, 500ml apple cider , 600g kipfler potatoes, washed, 1/4 savoy cabbage, cut into 3cm wedges, 80g creme fraiche , 1/4 cup finely chopped flat-leaf parsley.

Ingredients:

  • 2 tbsp olive oil 
  • 1.5kg boneless pork neck, trimmed, tied with kitchen string at 3cm intervals 
  • 1 leek, thinly sliced 
  • 1 tbsp fennel seeds 
  • 500ml apple cider 
  • 600g kipfler potatoes, washed 
  • 1/4 savoy cabbage, cut into 3cm wedges 
  • 80g creme fraiche 
  • 1/4 cup finely chopped flat-leaf parsley 

Instructions

  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.