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Photo of Oven-braised pork in pear cider by WW

Oven-braised pork in pear cider

Total Time
2 hr 5 min
20 min
1 hr 45 min
Team tender pork with an onion sauce flavoured with sweet spices and a splash of cider.


Pork, neck, raw

560 g, (buy 700g) fat trimmed

Brown onion

1 medium


2 clove(s), crushed

Fresh ginger

1 tsp

Ground cinnamon

½ tsp

Cider, sweet

1 cup(s), pear

Skim milk

2 cup(s)

Chicken stock

1 cup(s)


1 cup(s), (170g)

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 160°C or 140°C fan-forced. Tie pork at 5cm intervals with unwaxed white kitchen string to create a firm, even shape (see tip). Lightly spray a large flameproof casserole dish with oil and heat over medium-high heat. Cook pork, turning, for 5 minutes, or until browned. Transfer to a plate.
  2. Reduce heat to medium. Cook onion, stirring, for 5 minutes or until softened. Add garlic, ginger and cinnamon and cook, stirring, for 30 seconds. Stir in cider, scraping the bottom of the pan to remove any cooked-on bits. Return pork to pan and bring to the boil. Bake, covered, for 1 hour 30 minutes or until pork is tender.
  3. Meanwhile, combine milk and stock in a medium saucepan over medium heat and bring to the boil. Gradually stir in polenta in a thin, steady stream. Cook, stirring, for 2–3 minutes or until thick and creamy.
  4. Remove pork from dish and slice. Serve polenta topped with pork, onion and cooking juices.


SERVING SUGGESTION: Wilted kale and steamed baby carrots. TIP: Tying the pork stops it from falling apart during cooking and helps keep its shape. The meat will also cook more evenly.