Pickled pork with swede and brussels sprouts

by Ed Halmagyi

Ingredients

  • 1.2kg piece pickled pork (neck is best)
  • 2 Tbsp extra virgin olive oil
  • 2 brown onions, finely sliced
  • 2 sticks celery, diced
  • 6 cloves garlic, minced
  • 1 cup white wine
  • 1L chicken stock
  • 2 swedes, diced
  • 1 cup baby Brussels sprouts, halved
  • 1 bunch baby carrots, peeled
  • ½ bunch parsley, chopped

Instructions

1 Set a large lidded saucepan over a high heat. Pat the pork dry, then fry in olive oil for 10 minutes, until well-browned. Add the onions, celery and garlic and cook for 5 minutes, until lightly-coloured.
2 Pour in the white wine, simmer briefly, then add the chicken stock and sufficient water to cover the meat. Mix in the swedes and cook over a low-moderate heat with the lid on for 2 hours, until the pork is very tender.
3 Blanch the Brussels sprouts and carrots. Carve the meat and serve with the swedes, sprouts, carrots, parsley and a little braising liquid.