Pork neck with cinnamon and fennel

Recipe from: 9 October 2015
recipe, pork, roast

Ingredients 15
Servings 8
Time 00:05

Ingredients

  • 1
    deboned pork neck
  • 2
    turnips, peeled and cut into wedges (or 8 baby turnips)
  • 10
    small beetroot, washed and halved if necessary
  • 1
    fennel bulb, cut into wedges
  • olive oil
  • rice or potatoes, to serve
  • MARINADE:
  • 5
    ml
    ground cumin and cinnamon
  • 4
    star anise
  • 2
    sticks cinnamon
  • pinch of ground turmeric
  • 5
    ml
    fennel seeds
  • 45
    ml
    honey
  • 30
    ml
    soya sauce
  • 30
    ml
    rice wine vinegar
 

Method

02:15
 
Preheat the oven to 160°C.

Marinade:

Mix all the marinade ingredients together. Pour over the pork neck and coat well.

Put the pork neck and marinade into a greased roasting tin. Cover with foil and roast in a preheated oven for one hour.
Remove from the oven. Add the vegetables. Drizzle with olive oil and toss in the sauce that is in the pan. Cover and roast for a further 45 minutes. Uncover and roast for another 20 to 30 minutes or until the vegetables are tender and the pork is cooked through. Rest for 15 minutes, then serve sliced with rice or potatoes.

Text and image:
Ideas magazine

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Read more on: recipe  |  roast  |  pork
 

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