Slow-roasted pork neck with cabbage and spinach slaw

Recipes / Meat

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

Recipe «Slow-roasted pork neck with cabbage and spinach slaw» presented in category Recipes / Meat, to prepare this dish you will need no more 2:40 minutes. To make this dish at home by prescription from the author sheff would need: 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 .

Ingredients:

  • 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 

Instructions

  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.