Pork Family friendly Main American

Slow-roasted pork neck with cabbage and spinach slaw

Name: Slow-roasted pork neck with cabbage and spinach slaw
Prep time: 25 min
Cook time: 160 min
Total time: 185 min
Yield: 6
Cuisine: /american
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

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25m

2h 40m

Slow-roasted pork neck with cabbage and spinach slaw

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by Phoebe Wood

Oct 03, 2015

Slow-cooked pork neck produces an easy to carve succulent alternative to pork belly. Serve with crunchy slaw for a well rounded meal.

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

1.

Preheat oven to 160°C and line a baking tray with foil.
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.
3.

Meanwhile, combine the mayonnaise, mustard, vinegar and remaining 1 tablespoon oil in a bowl. Season, then toss with the cabbage and spinach.
4.

Slice pork and serve with the slaw.