Justine Schofield’s Otway Pork – French pot roasted pork



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Serves: 4-6


Prep: 1 hour


Cooking: 1 hour


  • 1 tbs. olive oil
  • 1.2kg pork neck (scotch fillet/scotch roast) , skin removed
  • 3 medium onions, sliced
  • 150ml chicken stock
  • 1 cup port
  • Salt & Pepper


Step 1
Bring the pork scotch out of the fridge 30 minutes before cooking.

Step 2
Add oil to a heavy based casserole pot over a medium-high heat. Season the meat generously with salt and pepper.

Step 3
Sear the meat all over until golden brown (approx. 10 minutes).

Step 4
This stage is important, as it will help flavour and colour the sauce. Remove pork and add the sliced onions and cook for a further 4-5 minutes or until the onions have softened and also have some good colour.

Step 5
Return pork and add the port and boil for a minute, then add a splash of stock.

Step 6
Place the lid on the pot and cook on medium to low heat for 45 minutes – 1 hour, turning the meat once during the cooking process.

Step 7
When cooked, remove the meat from the pot and slice into thick pieces. Reduce the sauce for a further 2-3 minutes then pour over pork and serve.

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