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Pork neck stewed in jus with green apple and sweet onion

A dish with outstanding flavour contrasts: the sweetness of the onion, after being caramelised in its own sugars, the freshness of the green apple, and the hearty richness of the jus and the pork neck.

Makes 1250g.

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Allergens and dietary requirements

  • Sulphite
  • Celery

Ingredients

1250
g
pork neck, boned
2
onions
1
l
veal stock
3
leaves
bay leaf
2
apple, Granny Smith

Scale recipe

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