Pork neck with red wine and prunes

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6 servings
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Pork

By Food24 November 03 2009
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Ingredients (12)

1.00 kg pork — neck
300.00 g prunes — pitted
30.00 ml fresh chillies — 573
2.00 garlic — cloves, crushed
10.00 ml fresh marjoram
30.00 ml butter
125.00 ml honey
500.00 ml wine — red
3.00 bay leaves
5.00 cloves
1.00 cinnamon — stick
3.00 orange — zest
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Method:

Make 20 slits in the meat and place a prune in each.
Rub the meat with the oil, garlic, marjoram and freshly ground black pepper.
Melt the butter in a frying pan and brown the meat.
Transfer it to an ovenproof dish and pour in the honey, wine and remaining ingredients.
Cover the dish loosely with aluminium foil and cook for 90 minutes.
Add the remaining prunes and more wine if necessary and cook for a further 30 minutes.
Allow the meat to rest before carving into slices, garnish with prunes and serve hot or cold, with roast potatoes, baby onions and apples, or a salad.



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