COME HUNGRY!!
December 23, 2008 in Uncategorized
I went back to my doctor this afternoon and am on another, stronger, course of antibiotics to treat the bronchitis and laryngitis that seems to really love me. I am not alone though, a lot of people have the same thing…..it’s no fun being sick at the height of summer!! Thankyou so much to everyone for their good wishes………
Seeing as the weather has somewhat turned the corner for the worse……depends who you are actually, a sick browniegirl, hot from fever and cooking, doesnt mind the cool north wind and the odd bout of rain but the holidaymakers….well, beach weather it aint right now kids!!! Anyway, my thoughts turned to a delicious cool weather meal that I made about 2 weeks ago just after MIL arrived.Those who cant, wont. will not or may not eat pork better go play somewhere else…….mind you, on second thoughts, stay and read the recipe, you can use it with other cuts of meat as well…..:o)
I had bought a nice big portion of pork neck a month or so ago and popped it into the freezer, not quite sure what I was going to do with it or when……………I had in the back of my mind a yummy potjie occasion. Anyhoo, the other evening I decided I would do a slow roast seeing as I had house guests. WOW! It was soooo delicious, and sooooo tender. It went down very well with everyone and especially Ma-in-law 
) hmmmm brownie points………funny how you still need those after 30 years of marriage eh??? I also gave her a little bit of Limoncello in a shot glass the other night because she was so interested in what I was doing with all that alcohol and lemon skins…….she LOVED it…..in fact she says it was the last thing she remembered before passing out HAHA!!!
Here is my recipe for slow roasted pork neck with apples and apricots……….
MOO’S SLOW ROASTED PORK NECK WITH APRICOTS & APPLES
1kg Pork Neck
Juice & finely grated zest of 1 Lemon or Lime
1tsp Hot English Mustard Powder
¼ Cup Runny Honey
Pinch Salt Flakes
Good grinding of Black Peppercorns
Glug of Olive Oil
Knob of Butter
2 Large Onions Sliced
3 Garlic cloves – finely grated
1tsp Dried Thyme
¼ tsp Chilli Flakes (or more if you want it hotter)
½ tsp Ground Coriander
½ tsp Ras El Hanout – optional (make your own, mine was a gift from )
Handful (about 10) dried Apricots – each cut in half
4-6 Dried Apple Rings (leave whole)
1 Glass White Wine
2 Glasses Hot Water or Stock of choice
Chopped parsley or coriander
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Mix together the lemon juice, zest, mustard powder, honey, salt & pepper and rub all over the washed and dried piece of pork. Cover and leave to stand about an hour
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In a large ovenproof roaster or dish (with lid) heat up the olive oil and butter, add the pork and brown on all sides then remove and set aside to keep warm
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Add the onions, chilli flakes & thyme (you may need to use a bit more oil or butter) and saute only until glazed and limp
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Add the garlic and spices and sauté until the aroma wafts out and people start asking whats for dinner )
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Deglaze the pan with the wine and cook until almost evaporated
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Add the pork and the stock or water
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Bring back to the boil, cover and simmer on low for about half an hour
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In the meanwhile heat up the oven to 2000C
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Place the covered roaster or dish in the oven and continue cooking for an hour
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Remove lid, turn down heat to 1800C, add the dried fruit to the roast, season to taste and continue cooking for another hour until the meat is very tender
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Remove from oven, place meat on a board to rest for 10 minutes (cover with tented foil)
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Place the dish of gravy on the heat and reduce rapidly while stirring, until thick, stir through the chopped parsley and serve
Serve the sliced pork with steamed rice and veggies, make sure everyone gets some thick fruity sauce over their meat and rice. YUMMY
Serves 4 hungry adults
Enjoy…….
browniegirl xxx
PS Well done to blogland………see a previous post…..Simon got his 400 comments so anonymous made their R400 donation to Bathabile Charity Fund. thanx to all who visited One Eye Only via my blog. Much appreciated!!
