This delish pork dish is filled with tender meat and the subtle flavours of oregano, orange, coriander and cumin. You're sure to impress guests with this Cuban fave.
- 1.6 kg pork neck, trimmed
- 1 Tbsp olive oil
- 2 red onions, finely chopped
- ⅔ cup chicken stock
- ½ cup orange juice
- steamed rice, to serve
- steamed corn cobs to serve
- 1 lime, cut into wedges to serve
- 1 x canned black beans, drained, to serve
- 2 Tbsp olive oil
- 5 cloves garlic, crushed
- 2 Tbsp finely chopped fresh oregano
- 2 Tbsp finely chopped fresh coriander
- 1 Tbsp finely grated orange rind
- 1 Tbsp ground cumin
- salt and pepper to taste
- To make rub, combine all ingredients in a large bowl. Mix well. Add pork. Rub evenly
- Heat an oiled, large, flameproof casserole dish (16-cup capacity) over a medium heat. Add pork. Cook, turning occasionally, for about 5 minutes, or until browned all over. Remove.
- Add oil to same hot dish with onions. Cook, stirring occasionally, until soft. Stir in stock and juice. Return pork. Bring to boil. Cover with lid.
- Cook in a slow oven (150°C), turning halfway through, for about 2 hours and 30 minutes, or until pork is tender and falling apart. Remove from oven. Cool pork in cooking juices for 30 minutes.
- Using tongs, pull pork into pieces, leaving it in its juices. Serve with rice and beans, corn and lime wedges. Garnish with coriander.
Pork neck, also known as scotch fillet, is available from butchers. Cook 1½ cups long-grain white rice according to absorption method on packet, until tender. Stir in 400g can drained and rinsed black beans. Serve with pork.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||13.5 g|
|Total carbohydrates||18.0 g|
|- Sugars||2.3 g|
|Dietary fibre||3.9 g|