Pork Neck with Quince Glaze

INGREDIENTS

  • 2kg Pork
  • 4 Bay leaves
  • 1 tbsp Sea Salt
  • 4 Red onions
  • 1 bulb Garlic
  • 1 Batch Quince Glaze
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Pre-heat a fan forced oven to 150C.

Rub the bay and salt into fat of the pork neck and set aside.

Place the onions, garlic and Verjuice into a 30cm x 20cm baking dish, place the pork neck on top of the onions, then place a piece of baking paper over the pork then cover with foil. The baking paper will prevent the foil from sticking to the pork.

Place into the pre-heated oven and cook for 2 1/2 to 3 hours or until the meat starts to easily fall apart. This timing will depend on your oven. Then remove the pork from the oven and increase to the oven to 230C.

Remove the foil and baking paper then brush the top of the pork neck with the Quince Glaze, once the oven has reached temperature, return the pork to the oven and cook for a further 7 to 10 minutes or until the piece of pork has a good burnish on top, this time will depend on your oven.

Remove from the oven and allow to rest lightly covered with foil for 20 minutes, strain off the pan juices into a glass jug, then wait a couple of minutes for the fat to separate then remove and discard, reserving the juices.

To serve, gently carve the pork and place onto a platter or plates and serve with onions, garlic and reserved pan juices.