Pork Neck with Red Wine & Potatoes

We love finding new ways to use our product and received this great pork recipe from a new customer who loves supporting Aussie farmers and products.  Thank you Panayiota and Chrysoulla.  Follow them on Instagram at @kitchenseasoning This recipe is a 4 day process, but trust us, it’s worth it!  The pork needs to soak in red wine 3 days prior to cooking it, to tenderise the meat and allow it to absorb an intense red wine flavour. Serves 6-8 Prep: 30 mins (over 4 days), Soaking: (3 nights), Cooking: 1 hr 30 mins

Ingredients:

Day 1
  • 1 1/2 kg pork neck
  • 1 tsp salt
  • 2 tbs coriander seeds, roughly crushed
  • 2 tbs ground coriander
Day 2
  • 2 cups dry red wine
Day 3
  • 1/2 cup red wine
Day 4
  • 12 baby chat potatoes (or alternative)
  • Salt, to taste
  • 1 tbs fennel seeds
  • 1/2 cup olive oil
  • 1 cup water

Method:

Day 1
  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.
Day 2
  1. Remove pork bowl from the fridge. Pour in red wine and mix to combine.
  2. Cover and place in fridge overnight.
Day 3
  1. Remove bowl from the fridge. Pour in red wine and mix to combine.
  2. Cover and place in fridge overnight.
Day 4
  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.
About Michele Lyons
Michele Lyons spent 25 years working in the corporate environment with 10 years as an Executive Assistant at a senior level. A couple of years ago Michele decided to forgo the long hours in the city to work closer to home and spend more time with her two teenage boys. Michele started working with us at the Farmers Markets and her excellent organisation skills meant she quickly moved into the office. Since Michele joined The Free Range Butcher her role has expanded to include all things administration, recipe testing, inspirational ideas, marketing, communications and all round keeping the team organised and on track. As long as Michele’s has had her morning coffee you can ask her anything!

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