Slow-Roasted Pork Neck With Cabbage And Spinach Slaw

Slow-Roasted Pork Neck With Cabbage And Spinach Slaw


  • 1/4 Cup (60Ml) Olive Oil
  • 2Kg Pork Neck Fillet
  • 1 Teaspoon Fennel Seeds
  • 1/3 Cup (100G) Whole-Egg Mayyonnaise
  • 1 Teaspoon Dijon Mustard
  • 1 Teaspoon White Wine Vinegar
  • 400G Cabbage, Finely Shredded
  • 100G Baby Spinach, Roughly Chopped



Coocking Method

First Of All Preheat Oven To 160C And Line A Baking Tray With Foil.
After This Heat 1 Tablespoon Oil In A Non-Stick Frypan Over Medium-High Heat. Season Pork With Salt, Then Cook, Turning, For 6-8 Minutes Until Browned All Over. Transfer To The Baking Tray. Drizzle With 1 Tablespoon Oil, Then Scatter Over The Fennel Seeds And Season Well. Then Roast For 2 1/2 Hours Or Until The Pork Is Tender And Cooked Through. Rest Pork, Loosely Covered With Foil, For 15 Minutes.
Meanwhile, Combine The Mayonnaise, Mustard, Vinegar And Remaining 1 Tablespoon Oil In A Bowl. Season, Then Toss With The Cabbage And Spinach.
Slice Pork And Serve With The Slaw.



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