Dinner fit for a Queen - Slow Roasted Pork Scotch with Brussels Sprout Slaw
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!
Dinner fit for a Queen! Slow Cooked Pork Scotch with Brussels Sprout Slaw
1.5kg pork neck
1/4 bunch rosemary, sage and 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
Olive oil for frying
1 cup of chicken stock or water
Salt and pepper
600g Kipfler potatoes, washed and sliced in half
40g cubed unsalted butter
500g brussels sprouts finely sliced on a mandolin or with a sharp knife
1/4 bunch of chopped flat leaf parsley and mint
1/2 red onion very finely diced
1/4 cup pistachio kernels, roasted and roughly chopped
1/4 cup toasted pepita
1/4 cup finely grated Parmesan
Juice of 1 lemon
A glug of good quality olive oil or lemon infused olive oil
Salt and pepper to taste
For the pork
For Sprout Slaw
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 celcius
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.
Slice pork and serve on the warm and buttery potatoes with your slaw on the side!
For the 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.