Apple and pork complement each other so well. Try this recipe in the slow cooker to get the meat extra moist.
Ingredients
- 1 tablespoon olive oil
- 1.5kg piece pork neck
- 12 eschalots, peeled
- 2 small fennel bulbs, thinly sliced
- 3 garlic cloves, thinly sliced
- 355ml bottle apple cider
- 1 cup (250ml) Massel chicken style liquid stock
- 3 large pink lady apples, cored, cut into thick wedges
- 2 teaspoons fresh thyme leaves
- Steamed or mashed potato, to serve
Method
- Step 1Preheat oven to 150C/130C fan-forced.
- Step 2Heat oil in a large, heavy-based, flame-proof casserole dish over medium-high heat. Add pork. Cook for 8 minutes each side or until browned. Remove from heat.
- Step 3Add eschalots, fennel and garlic. Pour over cider and stock. Season with salt and pepper. Cover and bake for 2 1/2 hours. Remove from oven, add apple and continue to bake for 1/2 hour or until apple is tender. Stand for 10 minutes.
- Step 4Slice pork. Sprinkle with thyme. Serve with steamed or mashed potato.
- High protein
- Low carb
- Low fat
- Low kilojoule
- Lower gi
Nutrition
1747 kj
Energy
9g
Fat Total
2g
Saturated Fat
60g
Protein
363.41mg
Sodium
21g
Carbs (sugar)
22g
Carbs (total)
All nutrition values are per serve
Notes
Slow cooker: Prepare as above, then add to slow cooker bowl and cook on low for 6 to 7 hours.
- Author: Kim Coverdale
- Image credit: Mark O'Meara
- Publication: Taste.com.au
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