Ingredients
- 2 tablespoons olive oil
- 1.5kg boneless pork neck, (see note) trimmed, tied with kitchen string at 3cm intervals
- 1 leek, thinly sliced
- 1 tablespoon fennel seeds
- 500ml (2 cups) apple cider
- 600g kipfler potatoes, washed
- 1/4 (225g) savoy cabbage, cut into 3cm wedges
- 80g (1/3 cup) creme fraiche
- 1/4 cup finely chopped flat-leaf parsley
Method
- Preheat oven to 150C. Heat oil in a large casserole over medium heat.
- Season pork with salt and pepper, and cook, turning, for 8 minutes, or until browned on all sides. Remove from casserole and set aside.
- Reduce heat to low. Add leek to casserole and cook, stirring, for 5 minutes or until starting to soften.
- Add fennel seeds and cook, stirring, for one minute. Return pork to casserole. Pour over cider and bring to a simmer, then cover with a lid.
- Transfer to the oven and cook for 2 hours. Turn pork over in casserole, then cook, uncovered, for a further 30 minutes.
- Carefully remove pork from braising liquid and loosely cover with foil to keep warm. Cut potatoes in half lengthwise and add to casserole with cabbage.
- Place casserole over medium heat and cook, stirring occasionally, for 20 minutes or until potatoes are tender.
- Remove from heat, stir in creme fraiche and parsley, then season.
- Cut string from pork, then cut into 2cm-thick pieces. Serve with potatoes and cabbage.