- 1 kg boneless pork neck
- Zest and juice of 3 oranges
- 1 onion, chopped
- 2-3 cloves garlic, crushed
- 1-2 fresh red chillies, split
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 bay leaf
- 2-3 cups chicken stock
- Salt and black pepper
- a hadfull of basil or coriander leaves
- For serving:
- bow-shaped pasta
Place the ingredients in an oiled heavy casserole just large enough to fit snugly.
Cover with 2 sheets of oiled greaseproof paper and a tight-fitting lid.
Bake at 100°C for 8 – 10 hours or until meltingly tender.
Remove the meat. Using 2 forks, shred the meat, discarding any fat. Keep warm.
Skim off any fat from the surface of the cooking liquids, then reduce over a high heat by half.
Blend until smooth. Mix with the shredded pork and a handful of herbs.
Spoon over pasta.