Pork neck with cinnamon and fennel

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Ingredients (14)

1	pork — deboned neck
2	turnips — peeled, wedges
10	beetroot — halved
1	fennel — bulb, wedges
	fresh chillies — 573
	rice — or poatoes, to serve

MARINADE:

5 ml	cumin — and cinnamon, ground
4	star anise
2	cinnamon — stick
	turmeric — ground
5 ml	fennel — seeds
45 ml	honey
30 ml	soy sauce
30 ml	vinegar — rice wine

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Method:

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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