Slow roasted pork neck with cabbage and spinach slaw
recipe

Enjoyable Slow roasted pork neck with cabbage and spinach slaw Recipe

Slow cooked pork neck produces an easy to carve succulent alternative to pork belly. Serve with crunchy slaw for a well rounded meal.
Slow roasted pork neck with cabbage and spinach slaw
Prep Time : 0:25 | Cook Time : 2:40 | Total Time : 3:05 | Serving : 6 person.

Ingredients

  • 1/4 cup (60ml) olive oil

  • 2kg pork neck fillet

  • 1 teaspoon fennel seeds

  • 1/3 cup (100g) whole-egg mayonnaise

  • 1 teaspoon Dijon mustard

  • 1 tablespoon white wine vinegar

  • 400g cabbage, finely shredded

  • 100g baby spinach, roughly chopped

Method

  • Step 1

    Preheat oven to 160C and line a baking tray with foil.

  • Step 2

    Heat 1 tablespoon oil in a non-stick frypan over medium-high heat. Season pork with salt, then cook, turning, for 6-8 minutes until browned all over. Transfer to the baking tray. Drizzle with 1 tablespoon oil, then scatter over the fennel seeds and season well. Roast for 2 1/2 hours or until the pork is tender and cooked through. Rest pork, loosely covered with foil, for 15 minutes.

  • Step 3

    Meanwhile, combine the mayonnaise, mustard, vinegar and remaining 1 tablespoon oil in a bowl. Season, then toss with the cabbage and spinach.

  • Step 4

    Slice pork and serve with the slaw.

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