Glazed Pork Neck With Mustard Potatoes And Green Beans - cooking recipe

Ingredients

1 tbsp allspice
1 tbsp dried chilli flakes
2 1/2 tsp salt
7 None star anise
2 kg pork neck joint
6 None onions, peeled and halved
2 None lemons, grated zest and juice of 1, zest of 1 shaved into strips
4 cloves garlic, peeled, 2 cloves finely chopped, 2 cloves sliced
100 g wholegrain mustard
7 tbsp olive oil
1.2 kg new potatoes
50 g runny honey
50 g Dijon mustard
3-4 tbsp soy sauce
1.2 kg green beans
15 g butter
15 g flaked almonds
6 sprigs fresh oregano, leaves stripped from stems, plus extra for garnish

Preparation

Preheat the oven to 325\u00b0F. Using a mortar and pestle, grind the allspice, chili flakes, 1 tsp salt and 2 star anise to a fine powder. Rub all over the pork and place in a roasting pan. Place onions around the pork and roast for 1 hour 15 mins.
In a bowl, mix the grated lemon zest, chopped garlic, wholegrain mustard, 5 tbsp oil and 1 1/2 tsp salt. Add the potatoes and mix well. In a separate bowl, mix the honey, Dijon mustard and soy sauce. Add the potatoes to the pork and roast for 1 hour, gradually pouring in 1 cup water at intervals. After 20 mins, brush the honey glaze over the pork and add remaining star anise. Test temperature for doneness.
Cook the beans in boiling salted water for 10 mins. Drain. Heat the butter and 2 tbsp oil in a frying pan and saute the almonds and garlic slices for 1 min. Add the lemon juice and zest strips and bring to a boil. Add a pinch of sugar and season to taste. Add the beans and oregano.
Arrange the pork on a board or serving plate, drizzle with pan juices and garnish with oregano. Serve with the potatoes and beans.