Ingredients
- 1.2kg piece pickled pork (neck is best)
- 2 Tbsp extra virgin olive oil
- 2 brown onions, finely sliced
- 2 sticks celery, diced
- 6 cloves garlic, minced
- 1 cup white wine
- 1L chicken stock
- 2 swedes, diced
- 1 cup baby Brussels sprouts, halved
- 1 bunch baby carrots, peeled
- ½ bunch parsley, chopped
Instructions
1 Set a large lidded saucepan over a high heat. Pat the pork dry, then fry in olive oil for 10 minutes, until well-browned. Add the onions, celery and garlic and cook for 5 minutes, until lightly-coloured.
2 Pour in the white wine, simmer briefly, then add the chicken stock and sufficient water to cover the meat. Mix in the swedes and cook over a low-moderate heat with the lid on for 2 hours, until the pork is very tender.
3 Blanch the Brussels sprouts and carrots. Carve the meat and serve with the swedes, sprouts, carrots, parsley and a little braising liquid.