date:May 12, 2014
Ingredients
2 tablespoons olive oil
1.5kg boneless pork neck, (see note) trimmed, tied with kitchen string at 3cm intervals
1 leek, thinly sliced
1 tablespoon fennel seeds
500ml (2 cups) apple cider
600g kipfler potatoes, washed
1/4 (225g) savoy cabbage, cut into 3cm wedges
80g (1/3 cup) creme fraiche (see note)
1/4 cup finely chopped flat-leaf parsley
Method
1. Preheat oven to 150C. Heat oil in a large casserole over medium heat. Season pork with salt