- 1 tbs. olive oil
- 1.2kg pork neck (scotch fillet), skin removed
- 3 medium onions, sliced
- 150ml chicken stock
- 1 cup port
- Salt & Pepper
Justine Schofield’s Otway Pork – French pot roasted pork
Prep: 1 hr
Bring the pork scotch out of the fridge 30 minutes before cooking.
Add oil to a heavy based casserole pot over a medium-high heat. Season the meat generously with salt and pepper.
Sear the meat all over until golden brown (approx. 10 minutes).
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.
Return pork and add the port and boil for a minute, then add a splash of stock.
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.
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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