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Slow-roasted pork neck with cabbage and spinach slaw
Slow-roasted pork neck with cabbage and spinach slaw
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Prep Time:
25 minutes
Cook Time:
160 minutes
Total Time:
185 minutes
Tender slow-cooked pork neck, a mouthwatering swap for pork belly. Pair with crisp slaw for a delicious combo.
Ingredients:
  • 60ml olive oil
  • 2kg pork neck fillet
  • 1 tsp fennel seeds
  • 100g mayonnaise
  • 5.90 gm Dijon mustard
  • 20.00 ml white wine vinegar
  • 400g cabbage, finely shredded
  • 100g baby spinach, roughly chopped
Instructions:
  • Preheat your oven to 160C and prepare a baking tray with foil for easy cleanup.
  • In a non-stick frypan over medium-high heat, warm up 1 tablespoon of oil. Season pork with salt, then cook and turn for 6-8 minutes until nicely browned. Place the pork on a baking tray and drizzle with another tablespoon of oil. Sprinkle fennel seeds over the pork and season generously. Roast for 2 1/2 hours until the pork is tender and fully cooked. Allow the pork to rest, lightly covered with foil, for 15 minutes before serving.
  • In a bowl, mix mayonnaise, mustard, vinegar, and remaining 1 tablespoon oil. Season with salt and pepper, then toss with cabbage and spinach.
  • Slice the succulent pork and plate it elegantly alongside the vibrant slaw.

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