2 tablespoons of Olive Oil
1 kg piece of Pork Neck
1 cup of Plain Flour
3 cm of Fresh Ginger finely chopped
2 cloves of Garlic finely chopped
1.2 tspns of Ground Fennel
3 cups of Sweet Cider (Of course, if there is any left over I would suggest you drink it)
2 cups of Chicken Stock
2 large Pears peeled and cut up into large pieces (Corella Pears were used for this recipe)
1/2 cup of chopped Flat Leafed Parsley
Potatoes peeled and sliced.
Vegetables of choice.
Casserole dish is required for cooking in.
Preheat the oven at 170 – moderate heat
Coat the Pork in the plain flour and brown all over. Remove from the dish and place it in the casserole dish.
Cook the garlic and ginger in the same oil, cook until fragrant. Add the ground fennel and cook for a couple of minutes. Add the cider and chicken stock bringing it to a boil. Pour the liquid mixture into the casserole dish, covering the pork.
Cook in the oven for an hour.
While that is cooking parcook the potatoes until semi tender.
Add partially cooked tatters and pears to the casserole dish and cook for 30 minutes.
Remove pork, let it rest for 5 minutes covered in foil and then cut into thick slices. Stir the parsley into baring liquid.
Steam the vegetables of your choice while the pork is resting.
Serve the pork up with the braising liquid, tatters and pears. Add the steamed vegetables with the rest of the dish.
Recipe from the Divine Cheryl DellaVedova