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Cider-braised pork neck with cabbage
Cider-braised pork neck with cabbage
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Prep Time:
15 minutes
Cook Time:
190 minutes
Total Time:
205 minutes
Delicious slow-cooked pork neck roast recipe.
Ingredients:
  • 1.5kg boneless pork neck, (see note) trimmed, tied with kitchen string at 3cm intervals
  • 20.00 ml fennel seeds
  • 500ml (2 cups) apple cider
  • 600g kipfler potatoes, washed
  • 225g cabbage
  • 80g (1/3 cup) creme fraiche (see note)
  • 62.50 ml finely chopped flat-leaf parsley
Instructions:
  • 1. Preheat oven to 150C. 2. Heat oil in a large casserole over medium heat. 3. Season pork with salt and pepper, then cook for 8 minutes until golden brown all over. 4. Transfer pork to a plate and set aside.
  • Lower the heat and let the leek cook in the casserole for 5 minutes until it begins to soften. Stir in fennel seeds and cook for 1 minute until fragrant. Place the pork back in the casserole, pour in the cider, and bring it to a simmer. Cover with a lid, transfer to the oven, and cook for 2 hours. Flip the pork in the casserole, then cook uncovered for an additional 30 minutes.
  • 1. Gently lift the pork out of the flavorful braising liquid and cover loosely with foil to stay warm. Halve the potatoes lengthwise and combine them with the cabbage in the casserole dish. Cook over medium heat, stirring occasionally, for 20 minutes until the potatoes are soft. Take off the heat, mix in the creme fraiche and parsley, then season to taste.
  • Trim the string from the pork and slice into 2cm-thick pieces. Enjoy with a side of potatoes and cabbage.

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