Name: Pot roast pork with apple and sage
Cook time: 120 min
Total time: 120 min
Yield: 6
Ingredients: 1.5 kilogram piece pork neck; 1 tablespoon olive oil; 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, unpeeled, cored, cut into thick wedges

Pot roast pork with apple and sage

Sweet chunks of apple, whole spring onions and sage add complex flavour to this slow-cooked pork neck pot roast.

Ingredients

1.5 kilogram piece pork neck

1 tablespoon olive oil

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, unpeeled, cored, cut into thick wedges

Method

1.Cook pork with 2 teaspoons of the oil in heated large heavy-based saucepan, turning, until browned all over. Add onions, herbs and wine to pan; bring to the boil. 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.

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

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

4.Serve sliced pork with sauce, apple and onions and, if you like, mashed or roasted potatoes.

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Ingredients

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