Braised Pork Butt In Cream Sauce - cooking recipe

Ingredients

1.2 kg pork neck joint, bones removed
6 tbsp olive oil
3 None onions, peeled and cut into thin rings
500 ml vegetable stock
4 tbsp cider vinegar
1/2 tsp mustard
1/2 tsp runny honey
1 None green lettuce, torn into bite-sized pieces
1/2 None cucumber, thinly sliced
200 ml whipping cream
1 tsp plain flour, mixed with 2 tbsp water until smooth

Preparation

Season the pork with salt and black pepper. Heat 2 tbsp oil in a dutch oven and cook the the pork, turning, for 5-8 mins. Remove the pork and set aside. Add the onions and stock to the pan and simmer for 5 mins. Place the pork back in the pan, cover and cook over a medium heat for 2 hours.
In a bowl, mix the vinegar, mustard and honey. Gradually whisk in 4 tbsp oil. Season with salt and black pepper. Toss with the lettuce and cucumber.
Remove the pork from the sauce and keep warm. Stir the cream into the sauce, add the flour, and simmer, stirring occasionally, for 5-8 mins. Season with salt and black pepper. Slice the pork and serve with the sauce and salad.