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Photo of Pork pot roast with cabbage and prunes by WW

Pork pot roast with cabbage and prunes

Total Time
2 hr 50 min
20 min
2 hr 30 min


Pork scotch roast, raw

450 g, (buy 500g), neck, fat trimmed

Brown onion

1 large, thickly sliced

Salted anchovies in oil, drained

3 medium, finely chopped

Ground allspice

½ tsp

Chicken stock

1 cup(s), (250ml)

Dried bay leaf

1 whole

Baby potatoes

240 g, chat variety, halved lengthways

Baby carrot

10 individual, (1 bunch), halved lengthways


¼ cup(s), (45 g), halved

Red cabbage

3 cup(s), (255 g), shredded

Fresh flat-leaf parsley

¼ cup(s), chopped

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 160°C. Tie pork at 2cm intervals with kitchen string to secure.
  2. Lightly spray a large flameproof casserole dish with oil and heat over medium heat. Cook pork, turning, for 5 minutes, or until browned. Transfer to a plate.
  3. Cook onion and anchovies in same dish, stirring, for 5 minutes, or until onion has softened. Add allspice and cook, stirring, for 10 seconds, or until fragrant. Add stock, pork and bay leaf and bring to the boil. Bake in oven, covered, for 1 hour.
  4. Turn pork and add potato, carrot and prunes. Bake, covered, for 1 hour.
  5. Add cabbage. Bake, covered, for 15 minutes, or until pork and vegetables are tender. Serve pork and vegetables sprinkled with parsley.


SERVING SUGGESTION: Microwaved green beans. TIPS: If you can only buy a large piece of pork scotch fillet (neck), freeze the leftover portion in a snap-lock bag for up to 3 months. Use in recipes such as slow-cooked ragu, stir-fries or other stews and braises. Store any leftovers (without parsley) in an airtight container in the fridge for up to 2 days. Reheat in the microwave.