Pot-roasted pork with apples
Pork neck is a moist, tasty cut which pot-roasts really well. This is an easy way to cook; make sure the pan you use has a heavy base for even cooking and a tig
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.
Ingredients
- 1 tablespoon olive oil
- 1 1/2 kilograms piece pork neck
- 600 grams spring onions, stems trimmed to 10cm lengths
- 6 sprigs fresh sage
- 6 sprigs fresh thyme
- 1 cup (250ml) dry white wine
- 2 tablespoons boiling water
- 40 grams butter
- 3 apples (600g), unpeeled, cored, cut into thick wedges
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