Name: Pork pot roast with seasonal vegetables
Yield: 4-6
Ingredients: 2kg pork neck, rind removed; 2 tbsp olive oil; Salt & cracked black pepper; 200g speck, rind removed, finely chopped; 10 sage leaves; 2 red onions, thinly sliced; 1 cup verjuice; 1 cup chicken stock; ½ cup port; 375g Chantenay carrots (see tip, below); 1 swede (240g), peeled, cut into thick wedges; 350g petite parsnips, peeled (see tip, below); 1 tbsp plain flour; Tip: Chantenay carrots and petite parsnips are available at Coles. Carrots can be washed and left unpeeled. If not available, replace with a bunch of Dutch carrots and three parsnips. Cut parsnips in half then in half again lengthways.

Ingredients

2kg pork neck, rind removed

2 tbsp olive oil

Salt & cracked black pepper

200g speck, rind removed, finely chopped

10 sage leaves

2 red onions, thinly sliced

1 cup verjuice

1 cup chicken stock

½ cup port

375g Chantenay carrots (see tip, below)

1 swede (240g), peeled, cut into thick wedges

350g petite parsnips, peeled (see tip, below)

1 tbsp plain flour

Tip: Chantenay carrots and petite parsnips are available at Coles. Carrots can be washed and left unpeeled. If not available, replace with a bunch of Dutch carrots and three parsnips. Cut parsnips in half then in half again lengthways.

Method

1.

Preheat oven to 160°C. Tie pork at 4cm intervals with kitchen string. This will shape neck into around roll. Heat oil in a large cast iron or heavy based pot over a high heat. Season pork, then add to pot. Cook, turning regularly, for about 8-10 minutes or until brown on all sides. Remove and set aside.

2.

Add speck and sage to pot and cook, stirring, for 3 minutes. Remove and set aside. Add onion and cook, stirring, on a medium heat for 5 minutes or until soft. Return speck and sage to pot.

3.

Pour in verjuice, stock and port and stir until combined. Return pork to pot and turn to coat in liquid. Scatter carrots, swede and parsnips around pork.

4.

Cover with lid. Roast in oven for 2 hours, turning meat once during cooking. Transfer pork, carrots and parsnips to a serving dish, cover with foil and rest for 10 minutes.

5.

Bring liquid in pot to the boil. In a small bowl, combine flour and 2 tbsp water to form a smooth paste. Add to pot and stir. Boil uncovered for 7-8 minutes or until thickened. Carve pork. Serve with vegetables and sauce spooned over.

Recipe Kerrie Worner

With over 20 years in magazines, Kerrie’s work has adorned HB’s pages as contributing food editor, along with BHG, Elle Cuisine, Australian Women’s Weekly and Family Circle. “It is so important to encourage people to learn simple food skills so they can learn how easy it is to fall in love with their creative side,” she says.

Ingredients

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