Name: Pot-roasted pork with apples
Cook time: 120 min
Total time: 120 min
Yield: 6
Ingredients: 1 tablespoon olive oil; 1.5 kilogram piece pork neck; 600 gram spring onions, stems trimmed to 10cm lengths; 6 sprigs fresh sage; 6 sprigs fresh thyme; 1 cup (250ml) dry white wine; 2 tablespoon boiling water; 40 gram butter; 3 apples (600g), unpeeled, cored, cut into thick wedges

Ingredients

1 tablespoon olive oil

1.5 kilogram piece pork neck

600 gram spring onions, stems trimmed to 10cm lengths

6 sprigs fresh sage

6 sprigs fresh thyme

1 cup (250ml) dry white wine

2 tablespoon boiling water

40 gram butter

3 apples (600g), unpeeled, cored, cut into thick wedges

Method

1.Heat half the oil in large heavy-based saucepan; cook pork, turning, until browned all over. Add onions, herbs and wine to pan; bring to the boil.

2.Reduce heat; simmer, covered tightly, about 1½ hours or until pork is cooked, turning pork twice during cooking time. Transfer pork and onions to serving platter; cover to keep warm.

3.Strain pan juices into serving jug; discard solids. Stir the water into jug; cover to keep sauce warm.

4.Meanwhile, heat butter and remaining oil in large frying pan; cook apple, stirring, about 10 minutes or until tender and golden.

5.Serve sliced pork with sauce, apple and onions.

Pork neck is a moist, tasty cut which pot-roasts really well. This is an easy way to cook; make sure the pan you use has a heavy base for even cooking and a tight-fitting lid.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe and save up to 38%