Slow-roasted pork neck with cabbage and spinach slaw

Cooking Meat Slow-roasted pork neck with cabbage and spinach slaw

Slow cooked pork neck produces an easy to carve succulent alternative to pork belly. Serve with crunchy slaw for a well rounded meal.

Lables: High protein Low carb Low sugar Lower gi Fish free Gluten free Lactose free Peanut free Sesame free Shellfish free Tree nut free Wheat free
  1. Preheat oven to 160C and line a baking tray with foil.
  2. Heat 1 tablespoon oil in a non-stick frypan over medium-high heat. Season pork with salt, then cook, turning, for 6-8 minutes until browned all over. Transfer to the baking tray. Drizzle with 1 tablespoon oil, then scatter over the fennel seeds and season well. Roast for 2 1/2 hours or until the pork is tender and cooked through. Rest pork, loosely covered with foil, for 15 minutes.
  3. Meanwhile, combine the mayonnaise, mustard, vinegar and remaining 1 tablespoon oil in a bowl. Season, then toss with the cabbage and spinach.
  4. Slice pork and serve with the slaw.

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1/4 cup olive oil
2kg pork neck fillet
1 tsp fennel seeds
1/3 cup whole-egg mayonnaise
1 tsp Dijon mustard
1 tbsp white wine vinegar
400g cabbage, finely shredded
100g baby spinach, roughly chopped

Adv

Autors
Preparation time
25
Cooking time
2:40
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Meat
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