Ingredients

Method

For the pork neck:
• 2 T extra virgin olive oil
• sea salt and freshly ground black pepper, to taste
• 2 kg pork neck
• 1 onion, roughly chopped
• 2 carrots, roughly chopped
• 1 stick celery, roughly chopped
• 4 cloves garlic, crushed
• 3 bay leaves
• 3 T tomato paste
• 2 cups rosé wine
• 2 x 400 g cans diced tomatoes
• 1 litre Woolworths organic liquid chicken stock
• 1 lemon, zested
• Woolworths ciabatta, for serving
For the gremolata:
• 30 g parsley, roughly chopped
• 2 g garlic, crushed
• 1 lemon, zested

Method

Ingredients

Preheat the oven to 150°C.

Heat the olive oil in a large saucepan over a high heat. Season the pork and sear until browned on all sides. Remove from the pan and set aside.

Add the onion, carrots, celery, garlic and bay leaves to the pan and cook for 2 minutes, or until fragrant, stirring continually.

Add the tomato paste and cook for another minute, then stir in the wine. 4 Add the tomatoes, stock and lemon zest and bring to a simmer.

Return the pork to the pan and cover. Braise in the oven for 3 hours.

To make the gremolata, mix the parsley, garlic and lemon zest and set aside.

Remove the lid from the pork and cook for a further hour.

Serve on a platter with the braising liquid, gremolata and ciabatta.

Cook's note: Lemony, garlicky gremolata cuts through the richness of pork neck in this recipe. Mop up the juices with plenty of warm, crusty ciabatta.

A little bit of lemon goes a long way! It acts as a "catalyst" for other ingredients, highlighting the flavours in recipes.