Serves: 4-6
Time: 1 hour

1 tbs. olive oil

1.2kg pork neck (scotch fillet), 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.