Name: Ginger marmalade pork
Prep time: 15 min
Cook time: 145 min
Total time: 160 min
Yield: 8
Ingredients: 1 cup ginger wine; 2 tablespoons soy sauce; 1 tablespoon dijon mustard; 1/2 cup marmalade; 2 tablespoons olive oil; 1.8kg pork neck; 2 cups Massel chicken style liquid stock; 1 granny smith apple, cut into matchsticks; 1/3 cup walnuts, toasted, chopped; 50g baby spinach

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0:15 Prep
2:25 Cook
8 Servings
Capable cooks

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If want a sumptuous Christmas feast on a budget, look no further than this delicious pork special.

Featured in Christmas menu plans, Nutrition information

Ingredients

1 cup ginger wine
2 tablespoons soy sauce
1 tablespoon dijon mustard
1/2 cup marmalade
2 tablespoons olive oil
1.8kg pork neck
2 cups Massel chicken style liquid stock
1 granny smith apple, cut into matchsticks
1/3 cup walnuts, toasted, chopped
50g baby spinach

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Method

Step 1

Combine wine, soy sauce, mustard and 1/3 cup marmalade in a jug.
Step 2

Heat oil in a large, heavy-based, flameproof casserole dish over high heat. Add pork. Cook, turning, for 8 to 10 minutes or until browned. Add wine mixture to pan. Bring to boil. Add stock. Reduce heat to low. Simmer, covered, turning every 30 minutes, for 1 hour 30 minutes or until tender. Cook, uncovered, for 30 minutes, basting pork with wine mixture, or until cooked through. Transfer to a plate. Cover to keep warm.
Step 3

Place 1 cup pan juices in a saucepan over medium heat. Add remaining marmalade. Cook, stirring occasionally, for 15 minutes or until slightly thickened.
Step 4

Arrange apple, celery, walnuts and spinach on a platter. Top with sliced pork. Drizzle with marmalade mixture. Serve.