RECIPES
Quince glaze pork neck
By Maggie Beer
15 minutes
Prep time
3 hours, 30 minutes
Cooking time
6-8 Servings
INGREDIENTS
2kg free-range pork neck, boneless, skinless with good amount of fat
4 fresh bay leaves, crushed
1 tablespoons sea salt
4 red onions, skin on, cut into wedges
1 bulb Australian garlic
200ml verjuice
1/3 cup quince glaze
METHOD
- Pre-heat the oven on Fan Plus at 130°C.
- Place the onions, garlic and verjuice into a medium Gourmet oven dish and place the pork neck on top of the onions.
- Cover the pork neck with fresh bay leaves and a tablespoon of salt and place into the oven on shelf position 2 and change the setting to Combination Mode + Fan Plus + 130°C + 3 hours + 85% Moisture.
- Remove the pork from the oven and change the setting to Fan Plus at 200°C. While the oven is heating, brush the pork with the quince glaze. Return the pork to the hot oven and cook for a further 7-10 minutes or until the piece of pork has a good burnish on top, this time will depend on your oven.
- Remove from the oven and rest for 20 minutes in a warmer drawer on food setting 3, strain off the pan juices into a glass jug, then wait a couple of minutes for the fat to separate then remove and discard, reserving the juices.
To serve
Gently carve the pork and place onto a platter or plates and serve with onions, garlic and reserved pan juices.
APPLIANCE / FUNCTION
Maggie Beer
Maggie’s career spans farming, food production, as well as television presenting and food writing. Maggie’s appearance on the hit ABC programme The Cook & The Chef cemented her place as one of Australia’s most well known food personalities, and her line of products is arguably the most highly esteemed and much loved range for Australian gourmets
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