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Pork pot roast with bacon & onions
Pork pot roast with bacon & onions
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Prep Time:
20 minutes
Cook Time:
165 minutes
Total Time:
185 minutes
Ingredients:
  • 1 1.6 kg pork neck or pork scotch fillet
  • Salt & ground black pepper
  • 40g (2 tbsp) butter
  • 1 carrot, peeled, diced
  • 1 celery stick, diced
  • 1 parsnip, peeled, diced
  • 2 bay leaves
  • 3 sprigs fresh thyme
  • 3 bacon rashers, rind removed
  • 125mls (1/2 cup) dry white wine
  • 4 small brown pickling onions, peeled, halved
  • 20.00 ml white wine vinegar
Instructions:
  • Season the pork generously with salt and pepper. In a large heavy-based, flameproof casserole dish, melt half of the butter over medium-high heat. Add carrot, celery, parsnip, bay leaves, and thyme. Sauté covered for 8-10 minutes until vegetables are tender. Remove the cooked vegetables from the casserole dish and set them aside.
  • Line the base of a casserole dish with trimmed bacon and cook on medium heat for 3 minutes until softened. Remove from heat and top with softened vegetables.
  • In a large heavy-based frying pan over high heat, melt the rest of the butter. Sear the pork for 8-10 minutes, turning occasionally until evenly browned. Use 2 pairs of tongs for easier turning. Place the cooked pork on top of the vegetables in the casserole dish.
  • Pour the wine into the frying pan and bring it to a boil over high heat. Let it boil for 1 minute while using a wooden spoon to scrape off any residue from the base of the pan. Then, transfer the wine mixture to a casserole dish and add the onions. Cover the dish and bring it to a boil over high heat. Reduce the heat to low (you can move the dish to a smaller hot plate if available) and cook, covered, turning the pork 3-4 times during the 2-hour cooking process. Periodically check and add a little water (3-4 tablespoons) only if the pork or vegetables are starting to stick to the dish, to prevent sticking.
  • Check if the pork is tender by piercing it with a carving fork. Move the pork to a chopping board for carving and cover it with foil to keep warm. Remove bay leaves and thyme stems from the dish. If the sauce is thin, simmer uncovered on high heat for 10-20 minutes until it thickens.
  • Tilt the dish and skim off excess fat with a large shallow spoon. Stir in the vinegar. Serve the carved pork immediately with vegetables, bacon, and drizzle the sauce on top.

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