Ask for pork. Braised pork neck. Recipe available. (Photo by Gallo Images/Landbouweekblad/Neville Lockhart)Photo by
INGREDIENTS
, Four tablespoons olive oil
, One carrot, finely diced
, One onion, finely diced
, One celery stick, finely cut
, Six sage leaves, roughly chopped
, 200g smoked bacon lardons
, 1kg pork shoulder, diced, fat separated
, Three bay leaves
, One cinnamon stick
, One blade of mace
, One tablespoon plain flour
, Two tablespoons tomato purée
, One teaspoon paprika
, 750ml chicken stock
, 500ml cider
PREPARATION
- Heat two tablespoons olive oil in a large casserole pan over medium heat. Add the carrots, onion, celery and sage. Cook for 10 minutes until soft and starting to colour. Remove from the pan and set aside.
- Heat the remaining oil and fry the lardons (pig fat) until golden – about five minutes, then add pork, bay leaves, cinnamon and mace. Cook for five to 10 minutes until the meat is coloured. Add flour and stir for two minutes to make sure the meat is coated.
- Stir in the tomato purée and paprika, then return the cooked vegetables to the pan along with the stock and cider. Bring to the boil, cover and simmer gently for one hour, stirring every 10 minutes.
- Remove the lid and cook for another 40 minutes. Let it simmer while stirring occasionally until the sauce has thickened and the pork is tender.
- Season and serve with rice or mashed potato if you like.
