Ingredients
2kg pork neck (skinless with a good amount of fat)
4 bay leaves, crushed
1 tbsp sea salt
4 red onions, skin on, cut into wedges
1 bulb garlic
150ml Maggie Beer Verjuice
You'll need to make:
110g Quince Glaze
2kg pork neck (skinless with a good amount of fat)
4 bay leaves, crushed
1 tbsp sea salt
4 red onions, skin on, cut into wedges
1 bulb garlic
150ml Maggie Beer Verjuice
You'll need to make:
110g Quince Glaze
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Methods
Prep time: 30 mins / Cook time: 3 hours, plus resting time
METHOD
1
Pre-heat a fan forced oven to 150°C.
2
Rub the bay and salt into fat of the pork neck and set aside.
3
Place the onions, garlic and Verjuice into a 30cm x 20cm baking dish, place the pork neck on top of the onions, then place a piece of baking paper over the pork then cover with foil. The baking paper will prevent the foil from sticking to the pork.
4
Place into the pre-heated oven and cook for 2 1/2 to 3 hours or until the meat starts to easily fall apart. This timing will depend on your oven. Then remove the pork from the oven and increase to the oven to 230C.
5
Remove the foil and baking paper then brush the top of the pork neck with the Quince Glaze, once the oven has reached temperature, return the pork to the oven and cook for a further 7 to 10 minutes or until the piece of pork has a good burnish on top, this time will depend on your oven.
6
Remove from the oven and allow to rest lightly covered with foil for 20 minutes, strain off the pan juices into a glass jug, then wait a couple of minutes for the fat to separate then remove and discard, reserving the juices.
7
To serve, gently carve the pork and place onto a platter or plates and serve with onions, garlic and reserved pan juices.
Maggie's Kitchen Notes:
All my recipes are cooked with a fan forced (convection) oven, increase by 20°C for conventional. My recipes use 20ml tablespoons and 5ml teaspoons, look carefully at your measuring spoons as American spoons are often on sale and they are a smaller measure. All produce are medium sized and all eggs are from an extra large carton (700g).
Prep time: 30 mins / Cook time: 3 hours, plus resting time
METHOD
1
Pre-heat a fan forced oven to 150°C.
2
Rub the bay and salt into fat of the pork neck and set aside.
3
Place the onions, garlic and Verjuice into a 30cm x 20cm baking dish, place the pork neck on top of the onions, then place a piece of baking paper over the pork then cover with foil. The baking paper will prevent the foil from sticking to the pork.
4
Place into the pre-heated oven and cook for 2 1/2 to 3 hours or until the meat starts to easily fall apart. This timing will depend on your oven. Then remove the pork from the oven and increase to the oven to 230C.
5
Remove the foil and baking paper then brush the top of the pork neck with the Quince Glaze, once the oven has reached temperature, return the pork to the oven and cook for a further 7 to 10 minutes or until the piece of pork has a good burnish on top, this time will depend on your oven.
6
Remove from the oven and allow to rest lightly covered with foil for 20 minutes, strain off the pan juices into a glass jug, then wait a couple of minutes for the fat to separate then remove and discard, reserving the juices.
7
To serve, gently carve the pork and place onto a platter or plates and serve with onions, garlic and reserved pan juices.
Maggie's Kitchen Notes:
All my recipes are cooked with a fan forced (convection) oven, increase by 20°C for conventional. My recipes use 20ml tablespoons and 5ml teaspoons, look carefully at your measuring spoons as American spoons are often on sale and they are a smaller measure. All produce are medium sized and all eggs are from an extra large carton (700g).
Verjuice 375mL
$9.95
