This is the pork and fennel stew I mentioned recently. I cook it in a slow cooker of 5 litres or thereabouts.
Pork neck sounds like a gruesome cut, but only the way I’ve found it for sale is as a fat, short cylinder of lean meat. No tubes, bones or other gruesomeness. Looking at it in a vacuum bag you’d expect it to make fantastic pork steaks. However, rather than one long muscle (like fillet) it has a bunch of different muscles going every which way.
A pork neck (approx 1.5 kg), diced
A couple of hocks or trotters
Oil and butter for frying
1-2 fennel bulbs
1 tbsp carroway seeds
Brown the trotters or hocks in a pan in a little oil. Place them in a slow cooker. Brown the diced neck in batches and add to the slow cooker. Sprinkle the carroway seeds over. Deglaze the pan (I used water but you could use a little cider) and add the juices to the slow cooker.
If you’re doing onions and carrots, brown them in some butter and add them to the slow cooker at this point.
Brown the sliced fennel in butter until you get dark spots and delicious burned butter and caramelised fennel smells. Add a little water (depends on the size of your cooker, but I used about 1/3 cup). Pour the lot on top of the pork, then pop a layer of baking or greaseproof paper on top.
Cook it like this–layered–for a couple of hours, then stir gently, re-cover, and cook a couple of hours more. Before serving, disassemble the hocks or trotters, discarding any skin and bone. Chop up any meat and add it back in.
Serve with fresh sage cut over the top, with dumplings, mash, rice or whatever you’re in to.
This stew is very simple, and really showcases two cheap cuts. I get neck for around $10 per kilo, and hocks for $6 a kilo. It works with these cuts because the neck is a little too lean and not quite tendon-y enough on its own. The addition of hocks or trotters makes it rich and velvety. You can grow your own fennel, but I bought mine. It’s cheap at the moment because it’s in season (southern hemisphere, cool temperate).