Pork Neck with Red Wine & Potatoes

Ingredients:

• 1 1/2 kg pork neck
• 1 tsp salt
• 2 tbs coriander seeds, roughly crushed
• 2 tbs ground coriander

• 2 cups dry red wine

• 1/2 cup red wine

• 12 baby chat potatoes (or alternative)
• Salt, to taste
• 1 tbs fennel seeds
• 1/2 cup olive oil
• 1 cup water

Method:

1. Dice your pork in 2x2cm cubes. Place into a large bowl.
2. Season with salt, coriander seeds, ground coriander and mix to combine.
3. Cover and place in the fridge overnight.

1. Remove pork bowl from the fridge. Pour in red wine and mix to combine.
2. Cover and place in fridge overnight.

1. Remove bowl from the fridge. Pour in red wine and mix to combine.
2. Cover and place in fridge overnight.

1. Wash and score potatoes. Fill half of a large oven tray with your potatoes.
2. Remove the soaked pork from the fridge and add on the other half of the oven tray.
3. Sprinkle potatoes and pork with salt, fennel seeds, olive oil and water.
4. Cover with baking paper and foil and cook in the oven on 180ºC (fan-forced) for 1 hr.
5. Remove the cover and cook for a further 30 mins to colour.
6. You could also roast some zucchini and cauliflower with this recipe.