Slow cooked pork neck produces an easy to carve succulent alternative to pork belly. Serve with crunchy slaw for a well rounded meal.
Prep Time : 0:25 | Cook Time : 2:40 | Total Time : 3:05 | Serving : 6 person.
Ingredients
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1/4 cup (60ml) olive oil
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2kg pork neck fillet
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1 teaspoon fennel seeds
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1/3 cup (100g) whole-egg mayonnaise
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1 teaspoon Dijon mustard
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1 tablespoon white wine vinegar
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400g cabbage, finely shredded
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100g baby spinach, roughly chopped
Method
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Step 1
Preheat oven to 160C and line a baking tray with foil.
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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.
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Step 3
Meanwhile, combine the mayonnaise, mustard, vinegar and remaining 1 tablespoon oil in a bowl. Season, then toss with the cabbage and spinach.
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Step 4
Slice pork and serve with the slaw.