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

• 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.