Slow-Roasted Pork Neck with Quince and Prunes
This delicious slow-roasted pork pairs beautifully with @gratsiwine White Wine! Its refreshing character perfectly balances the richness of the tender pork and complements the delicate sweetness of the quince and prunes.
Ingredients
For the Pork
- 2 kg (4.4 lbs) bone-in pork neck, whole
- 70–80 ml (⅓ cup) extra virgin olive oil
- 4–5 garlic cloves
- 150 ml (⅔ cup) (white wine)
- 200 ml (¾ cup) water or broth
- 2–3 sprigs fresh rosemary
- Salt & freshly ground black pepper, to taste
For the Vegetables & Fruit
- 1–1.2 kg (2.2–2.6 lbs) baby potatoes
- 2 large quinces, cut into thick wedges
- 150–200 g (5–7 oz) pitted prunes
- Salt & pepper, to taste
Instructions
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Preheat the oven to 160 °C (160 °C), fan. Place the rosemary sprigs in a Dutch oven and the pork on top. Rub with olive oil, salt, and pepper. Add garlic, White Wine, and water. Cover and roast for 2½ hours.
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Add the baby potatoes, season, and coat with the cooking juices. Cover and roast for another 45 minutes.
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Add the quince and prunes, spoon the juices over everything, and roast covered for another 50–75 minutes, until the pork is fork-tender.
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Remove the lid, increase the temperature to 200 °C (200 °C), and roast for 15–20 minutes until golden. Rest for 15–20 minutes before slicing. Serve with the delicious pan juices and enjoy!
Notes
Committed to this collection by the hand of Hunter.
