Pork neck, jerusalem artichokes and rhubarb
The neck is one of my favourite cuts; it's so juicy and full of flavour. Pork is great with fruit and rhubarb adds colour and tartness. Jerusalem artichokes are at their peak at the moment.
Photo: Jennifer Soo
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- 1.8kg pork neck
- 4 large brown onions, cut in half
- 50ml olive oil, with a little for drizzling
- 4 bay leaves
- 6 thyme sprigs
- 500ml white wine
- 700g jerusalem artichokes, trimmed and scrubbed
- 300g rhubarb, trimmed, washed and cut into 5cm pieces
- 30g white sugar
- 25ml red wine vinegar
Preheat oven to 220C. Season pork with plenty of salt and pepper. Place onion in a baking tray and place pork on top. Drizzle with olive oil and bake for 20minutes. Add bay leaves, thyme and wine to pork and cover baking tray with foil to seal. Return to oven. Place artichokes in a separate baking tray, season and drizzle with olive oil and place in oven. After 20minutes, reduce heat to 180C and bake for a further 45minutes. Remove pork and allow to rest for 15minutes. Add rhubarb to artichokes and bake for fiveminutes, add sugar and vinegar, toss and keep warm. Slice pork and serve with artichokes and rhubarb.