Name: Pot-roasted pork with apple and sage
Cook time: 510 min
Total time: 510 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 1.5 kilogram piece pork neck; 600 gram spring onions, stems trimmed to 10cm lengths; 6 large sprigs fresh sage; 6 large sprigs fresh thyme; 1 cup (250ml) dry white wine; 1 cup (250ml) chicken stock; 40 gram butter; 3 apples (600g), unpeeled, cored, cut into thick wedges

Ingredients

1 tablespoon olive oil

1.5 kilogram piece pork neck

600 gram spring onions, stems trimmed to 10cm lengths

6 large sprigs fresh sage

6 large sprigs fresh thyme

1 cup (250ml) dry white wine

1 cup (250ml) chicken stock

40 gram butter

3 apples (600g), unpeeled, cored, cut into thick wedges

Method

Heat 2 teaspoons of the oil in large frying pan; cook pork, turning, until browned all over. Place in 4.5-litre (18-cup) slow cooker.

Add onions, herbs, wine and stock to pan; bring to the boil. Pour over the pork; cook, covered, on low, 8 hours.

Meanwhile, heat butter and remaining oil in large frying pan; cook apple, stirring, about 10 minutes or until tender and golden.

Serve pork with apple and onions.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook

Ingredients

Method

Related stories

About your privacy