Pork neck with cinnamon and fennel

8 servings Preparation: 5 mins, Cooking: 2 hrs 15 mins By Food24
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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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