Braised Pork Neck with Apple Cider, Bacon, and Leeks

Ingredients

• 2200g / 4.85 lb pork neck
• 250g bacon, diced
• 25g butter
• 2 onions, finely chopped
• 3 cloves garlic, finely chopped
• 2 tbsp Dijon mustard
• 3 tbsp all-purpose flour
• 600ml / 20.3 fl oz apple cider
• 600ml / 20.3 fl oz chicken broth
• 6 sprigs fresh thyme, tied together
• 200ml / 6.8 fl oz cream
• 1 tbsp cornstarch mixed with 2 tbsp cold water (for thickening)
• 2 leeks, sliced
• 1 apple, diced or sliced
• 1 tsp salt, or to taste
• 1/2 tsp freshly ground pepper, or to taste
• Oil for frying
• 1 handful pork cracklings, crushed
• Mashed potatoes or rice for serving
• Boiled or roasted potatoes
• Optional: a fresh salad

1. 1Trim the meat of sinews and larger pieces of fat, then cut it into 8 equal pieces.
2. 2Heat a splash of oil in a pot and fry the bacon until golden. Set aside to cool.
3. 3In the same pot, brown the meat well on all sides. Season with salt and freshly ground pepper. Set the meat aside on a plate.
4. 4Melt the butter in the pot and sauté the onions and garlic until the onions are translucent. Add the Dijon mustard and heat through, then stir in the flour.
5. 5Add the apple cider and broth, whisking well to combine. Return the meat to the pot along with the thyme bouquet, and let it simmer covered for about 3 1/2 hours, or until tender.
6. 6Remove the meat and cover it with foil. Remove the thyme bouquet, pour the cream into the pot, and thicken the sauce with the cornstarch mixed with cold water.
7. 7Add the leeks and apples, stir in the bacon, and let it simmer for 10-15 minutes.
8. 8Season with salt and freshly ground pepper, and top with crushed pork cracklings before serving. Use the thyme from the bouquet for garnish if desired. Serve with mashed potatoes, rice, or boiled/roasted potatoes, and optionally a fresh salad.