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A Taste of Wild - Tasmania
RV-friendly recipes that will take your road cuisine to the next level. Sarah Glover, Australian chef and cookbook author, shares her genius take on delicious meals you can make wherever you go. Follow along as she shares delightful meals, breathtaking views of Tasmania and a taste of the wild.
Cider-Poached Pork Neck with Green Beans and Potatoes Recipe
Poaching pork might sound a little odd. Why poach? Why not just roast it? I love the idea of injecting flavor into my meat and I found this recipe to be an easy way to do this. You don't need a oven to make it. You can do it before you set out on your daily adventure or just simply let it cook while you read a book in the comfort of your RV.
INGREDIENTS
- Extra virgin olive oil
- 10 1/2 oz pork neck
- 3 large onions, halved
- 1 Granny Smith apple (or any tart cooking apple), quartered and cored
- 4 cups chicken stock
- 1 cup apple cider
- 5 medium potatoes, scrubbed
- Handful of green beans, trimmed
- 1 zucchini, thinly sliced
- Salt
- Dijon mustard
COOKING TOOLS
- 1 Cutting board
- 1 Sharp knife
- 1 Medium saucepan
- Burner/Stove
- 1 Grill plate
- Grill
METHOD
Place a medium saucepan or Dutch oven on the stove (or burner), or in a fire. Add a drizzle of olive oil and brown the pork neck on all sides over high heat. Add the onion and apple, and the chicken stock and cider. Cover with aluminium foil and the lid, then reduce the heat to low and cook for 2 hours or until the pork is tender. Add the potatoes and cook until they are soft but not falling apart. (The cooking time will depend on the size of your spuds).
Light your grill. Toss the beans and zucchini in a little olive oil, and cook on a grill plate until just tender and slightly blistered. Add the potatoes and pork to the grill and let them get a little charred too. Remove the pork and let it rest for a few minutes, then cut into slices and season with salt.
Transfer the vegetables to a serving plate and arrange the sliced pork on top. Place the potatoes around the pork and over the greens. Serve with mustard and a glass of your favorite wine.
2 Servings.
