Oven-braised pork in pear cider
Pork, neck, raw
560 g, (buy 700g) fat trimmed
2 clove(s), crushed
1 cup(s), pear
1 cup(s), (170g)
1 x 3 second spray(s)
- 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.
- 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.
- 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.
- Remove pork from dish and slice. Serve polenta topped with pork, onion and cooking juices.