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How to make French style pork pot roast

Yield = 8
Prep time: 0:20
Cook time: 3:00
Total time: 3:20

Ingredients

  • 1.5kg piece pork scotch (neck)
  • 2 tablespoons extra virgin olive oil
  • 1 brown onion, diced 2 carrots, diced
  • 4 shortcut bacon rashers, thinly sliced
  • 8 sprigs fresh thyme
  • 2 garlic cloves, quartered
  • 1 teaspoon sea salt
  • 1 large Granny Smith apple, peeled, diced
  • 1 dried bay leaf
  • 1/2 cup dry white wine
  • 1 cup Massel chicken style liquid stock
  • 150g button mushrooms, halved
  • 1/4 cup chopped fresh flat-leaf parsley leaves
  • 400g green beans, steamed
  • Mashed potato, to serve

Method

  • Step 1 Place pork on a board. Using kitchen string, tie up at 5cm intervals to secure.
  • Step 2 Heat oil in a large, heavy-based flameproof casserole dish over medium heat. Add onion, carrot and bacon. Cook, stirring, for 6 to 8 minutes or until onion is softened.
  • Step 3 Meanwhile, remove the leaves from 4 sprigs thyme. Discard stems. Chop the garlic, thyme leaves and salt together until the garlic is very finely chopped. Rub all over the pork.
  • Step 4 Add pork to dish. Cook, turning, for 5 minutes or until browned all over. Add apple, bay leaf, wine and remaining thyme sprigs. Simmer for 2 minutes or until wine is reduced by half. Add stock and 1/4 cup of water. Bring to a simmer. Reduce heat to low. Season with pepper. Cover. Cook for 1 hour.
  • Step 5 Turn pork. Cook for 1 hour. Turn pork. Add mushroom to sauce mixture. Cook for a further 45 minutes or until pork is tender and mushroom is soft. Discard bay leaf and kitchen string from pork. Stir in parsley. Serve with beans and mashed potato.