Name: Honey and balsamic braised pork
Cook time: 480 min
Total time: 480 min
Yield: 6
Ingredients: 2 tablespoon olive oil; 1.2 kilogram piece pork neck; 9 shallots (225g), halved; 1 1/2 cup (80ml) white balsamic vinegar; 1/4 cup (90g) honey; 6 clove garlic, peeled; 2 sprigs fresh rosemary; 1 cup (160g) seeded green olives

Honey and balsamic braised pork

This sweet and sticky honey and balsamic braised pork will please the entire family! Full of delicious flavour and wholesome ingredients, this is a dish you can enjoy any night of the week!

Serves 6

Cook

Ingredients

2 tablespoon olive oil

1.2 kilogram piece pork neck

9 shallots (225g), halved

1 1/2 cup (80ml) white balsamic vinegar

1/4 cup (90g) honey

6 clove garlic, peeled

2 sprigs fresh rosemary

1 cup (160g) seeded green olives

Method

1.Heat oil in a large frying pan; cook pork until browned all over. Remove from pan.

2.Add shallots to same pan; cook, stirring, until browned all over. Add stock, vinegar and honey; bring to the boil.

3.Add olives; cook, covered, on low, about 30 minutes. Season to taste.

4.Remove pork; stand, covered, 10 minutes before slicing. Serve pork drizzled with sauce

Serve with soft creamy polenta or mashed potato and wilted shredded cabbage. Suitable to freeze at the end of step 3.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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