Pork pot roast with seasonal vegetables
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
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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.
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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.
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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.
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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.
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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.
