Apple and pork complement each other so well. Try this recipe in the slow cooker to get the meat extra moist.

Prep Time : 0:10 | Cook Time : 3:20 | Total Time : 3:30 | Serving : 6 person.

Ingredients

• 1 tablespoon olive oil

• 1.5kg piece pork neck

• 12 eschalots, peeled

• 2 small fennel bulbs, thinly sliced

• 3 garlic cloves, thinly sliced

• 355ml bottle apple cider

• 1 cup (250ml) Massel chicken style liquid stock

• 3 large pink lady apples, cored, cut into thick wedges

• 2 teaspoons fresh thyme leaves

• Steamed or mashed potato, to serve

Method

• Step 1

  Preheat oven to 150C/130C fan-forced.

• Step 2

  Heat oil in a large, heavy-based, flame-proof casserole dish over medium-high heat. Add pork. Cook for 8 minutes each side or until browned. Remove from heat.

• Step 3

  Add eschalots, fennel and garlic. Pour over cider and stock. Season with salt and pepper. Cover and bake for 2 1/2 hours. Remove from oven, add apple and continue to bake for 1/2 hour or until apple is tender. Stand for 10 minutes.

• Step 4

  Slice pork. Sprinkle with thyme. Serve with steamed or mashed potato.