Pop out a little plate of charcuterie to nibble on while you wait for this delicious pork neck to cook to ‘melt in your mouth’ tender.
It really is dinner fit for a Queen!
Servings: 6
Prep Time: 25 minutes
Cook Time: 3 hours
Ingredients
For the Pork:
- 1.5kg pork scotch (neck)
- 1/4 bunch rosemary
- 1/4 bunch sage
- 1/4 bunch thyme
- 4 cloves of garlic
- Zest and juice of one lemon
- 4 anchovy fillets
- 1 teaspoon fennel seeds, dry roasted and crushed in a mortar and pestle
- 1 cup of chicken stock or water
- Salt and pepper
- 600g Kipfler potatoes, washed and sliced in half
- 40g cubed unsalted butter
For the Sprout Slaw:
- 500g Brussels sprouts finely sliced on a mandolin or with a sharp knife
- 1/4 bunch of chopped flat leaf parsley
- 1/4 bunch of chopped mint
- 1/2 red onion very finely diced
- 1/4 cup pistachio kernels, roasted and roughly chopped
- 1/4 cup toasted Pepita seeds
- 1/4 cup finely grated Parmesan
- Juice of 1 lemon
- Salt and pepper to taste
- Drizzle of good quality olive oil or lemon infused olive oil
Directions
For the Pork:
- Blitz herbs, fennel seeds, lemon juice and zest, anchovies, garlic, salt and pepper in a food processor.
- Rub marinade all over the pork neck and leave it in the fridge overnight.
- Remove from the fridge 1 hour prior to cooking so that the pork comes to room temperature.
- Preheat oven to 120 degrees Celsius.
- Scrape marinade off the pork neck and reserve.
- Heat oil in a heavy based pan and brown pork neck on all sides.
- Place Kipfler potatoes in the bottom of a casserole dish. Place pork on top. Mix chicken stock or water with marinade and pour over the pork and potatoes. Place a lid on your casserole dish and cook in the oven for 2.5-3 hours until a skewer easily pushes through the meat. Remove from the pan and rest under a piece of foil.
- Place casserole dish on the stove over a medium heat to reduce remaining liquid. Add the butter and melt over the potatoes.
For the Sprout Slaw:
- In a large bowl mix shaved Brussels sprouts, red onion, Pepita, pistachios, herbs, lemon juice, half of the Parmesan and olive oil.
- Season to taste and place in a salad bowl with remaining Parmesan sprinkled over the top.
T0 Finish:
- Slice pork and serve on the warm and buttery potatoes with your slaw on the side!
Pork Farm to Plate 