Pot Roasted Pork Neck with Cider, Apple and Cabbage

Serves 4-6
Time 2 hours


1 pork neck
3 cloves garlic
1 brown onion, chopped
3 green apples, grated
750ml stock
350g sauerkraut
200g streaky bacon, diced
2 bay leaves
1 carrot, sliced
3 celery sticks, diced
1 knob ginger, sliced
350ml cider or beer
2 tbsp honey
1 tbsp caraway seeds
100g butter
Extra virgin olive oil
Chopped parsley, to serve
Chopped chives, to serve


Season pork in salt and pepper. To a hot pot, fry the bacon in extra virgin olive oil. When browned, add pork neck, garlic, ginger, caraway seeds, vegetables, bay leaves and sweat off with butter. Add the cider, honey, sauerkraut and stock. Gently simmer for 1 ½ hours, turning a few times.

Take the lid off and allow the liquid to reduce down.

Remove pork and slice. Mix the herbs through the vegetables and serve with pork.