Slow Roasted Pork With Apple And Sage - cooking recipe

Ingredients

1 (3 1/3 lb) piece pork neck
1 tbsp olive oil
1 1/4 lb spring onions, trimmed to 4 inch pieces
6 sprigs fresh sage
6 sprigs fresh thyme
1 cup dry white wine
3 tbsp butter
3 None apples, cored, cut into thick wedges

Preparation

Heat 2 tsp oil in a large heavy-bottomed saucepan over high heat. Cook pork, turning, until browned all over. Add onions, herbs and wine. Bring to a boil then reduce heat and simmer, covered tightly, for about 1 hour 30 mins, or until pork is cooked to your liking. Transfer to a serving platter and cover to keep warm.
Strain pan juices into a serving vessel. Discard solids. Stir 2 tbsp boiling water into juices and cover to keep warm.
Meanwhile, heat butter and remaining oil in a large frying pan. Cook apple, stirring, for 10 mins, or until tender and golden.
Slice pork. Serve with sauce, apples and onions.