Cider-Poached Pork with Green Beans



Extra virgin olive oil

10 1/2 oz pork neck

3 large onions, halved

1 Granny Smith apple (or any tart cooking apple), quartered and cored

4 cups chicken stock

1 cup apple cider

5 medium potatoes, scrubbed

Handful of green beans, trimmed

1 zucchini, thinly sliced


Dijon mustard

Feeds 2


Place a medium saucepan or Dutch oven on the stove (or burner), or in a fire. Add a drizzle of olive oil and brown the pork neck on all sides over high heat. Add the onion and apple, and the chicken stock and cider. Cover with aluminium foil and the lid, then reduce the heat to low and cook for 2 hours or until the pork is tender. Add the potatoes and cook until they are soft but not falling apart. (The cooking time will depend on the size of your spuds).

Light your grill. Toss the beans and zucchini in a little olive oil, and cook on a grill plate until just tender and slightly blistered. Add the potatoes and pork to the grill and let them get a little charred too. Remove the pork and let it rest for a few minutes, then cut into slices and season with salt.

Transfer the vegetables to a serving plate and arrange the sliced pork on top. Place the potatoes around the pork and over the greens. Serve with mustard and a glass of your favorite wine.

In partnership with Thor Industries.