Name: Braised pork with pears and cider
Cook time: 145 min
Total time: 145 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 1 kilogram piece pork neck; 3 centimetre piece fresh ginger (15g), sliced thinly; 2 clove garlic, sliced thinly; 1/2 teaspoon ground fennel; 3 cup (750ml) sweet cider; 2 cup (500ml) chicken stock; 2 large_piece pears (660g), peeled, cut into thick wedges; 1/2 cup coarsely chopped fresh flat-leaf parsley

Braised pork with pears and cider

Pears accompany pork just as perfectly as apples. The flesh of the fruit softens and sweetens the meat.

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Serves 4

Cook

2H 25M

Ingredients

2 tablespoon olive oil

1 kilogram piece pork neck

3 centimetre piece fresh ginger (15g), sliced thinly

2 clove garlic, sliced thinly

1/2 teaspoon ground fennel

3 cup (750ml) sweet cider

2 cup (500ml) chicken stock

2 large_piece pears (660g), peeled, cut into thick wedges

1/2 cup coarsely chopped fresh flat-leaf parsley

Method

1.Preheat oven to moderately slow.

2.Heat oil in large flameproof casserole dish; cook pork until browned all over. Remove from dish.

3.Cook ginger and garlic in same dish, stirring, until fragrant. Add fennel; cook, stirring, 1 minute. Add cider and stock; bring to a boil. Return pork to dish, cover; cook in moderately slow oven 1 hour. Uncover; cook in moderately slow oven 30 minutes. Add pear; cook, uncovered, about 30 minutes or until pear is tender. Remove pork, cover, stand 5 minutes before slicing thickly. Stir parsley into braising liquid.

4.Serve pork with braising liquid.

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