Photo of Oven-braised pork in pear cider by WW

Oven-braised pork in pear cider

13
13
13
SmartPoints® value per serving
Total Time
2 hr 5 min
Prep
20 min
Cook
1 hr 45 min
Serves
4
Difficulty
Moderate
Team tender pork with an onion sauce flavoured with sweet spices and a splash of cider.

Ingredients

Pork, neck, raw

560 g, (buy 700g) fat trimmed

brown onion

1 medium

garlic

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)

Polenta, dry

1 cup(s), (170g)

oil spray

1 x 3 second spray(s)

Instructions

  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.

Notes

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.

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