Braised pork with pears and cider
Pears accompany pork just as perfectly as apples. The flesh of the fruit softens and sweetens the meat.
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Ingredients
- 2 tablespoons olive oil
- 1 kilogram piece pork neck
- 3 centimetre piece fresh ginger (15g), sliced thinly
- 2 cloves garlic, sliced thinly
- 1/2 teaspoon ground fennel
- 3 cups (750ml) sweet cider
- 2 cups (500ml) chicken stock
- 2 large_piece pears (660g), peeled, cut into thick wedges
- 1/2 cup coarsely chopped fresh flat-leaf parsley
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