Paprika rubbed slow cooked pork served with corn & coleslaw
- 1 brown onion, cut into wedges
- 500-700g lean pork neck or shoulder, fat trimmed
- 1 tablespoon olive oil
- 1 teaspoon fennel seeds
- 2 teaspoons ground paprika
- 1 cup salt reduced chicken stock
- 1/2 red cabbage, thinly sliced
- 1/4 white cabbage, thinly sliced
- 1/2 small bulb fennel, thinly sliced
- 1 small green apple, cut into matchsticks
- 2 tablespoons coriander, roughly chopped
- 2 tablespoons mint, roughly chopped
- 1 tablespoon olive oil
- 1/2 teaspoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon freshly ground black pepper
- 4 small corn cobs, husks removed
- Preheat oven to 200°C. Spread onion over the base of a large baking dish. Top with pork. Rub olive oil, fennel seeds and paprika over the pork. Bake pork for 20-30 minutes or until golden brown on top. Then reduce the oven to 130°C.
- Pour stock around pork and cover tightly with foil. Bake, basting with juices occasionally, for 2-3 hours or until pork is very tender.
- Meanwhile, to prepare coleslaw, place cabbage, fennel, apple, coriander and mint in a bowl and toss to combine.
- To prepare coleslaw dressing combine olive oil, Dijon mustard, apple cider vinegar and pepper in a small bowl and whisk until well combined. Toss dressing through slaw and refrigerate until serving.
- Cook corn in a saucepan of boiling water for 8-10 minutes or until just tender. Drain.
- Serve slow-cooked pork with pan juices plus coleslaw and corn.
- Use leftover portions of pork and salad for a sandwich filling or as a salad the next day for lunch/dinner.
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