Pork Chuck with Sweet Sauce
ready in 2 h. 25 min.
- 35 ounces Pork neck
- ⅔ cup Prune
- 2 tablespoons vegetable oil
- ⅔ cup Celeriac (diced)
- 1 onion (diced)
- 1 carrot (diced)
- 1 cup Meat stock
- ⅞ cup Red wine
- ⅜ cup Port wine
- 2 dried chile peppers (lightly crushed)
- 1 Star anise
- 1 Cinnamon stick
- 2.333 cups Plum (halved)
- 1 tablespoon Plum Jam
- ¼ cup plain Chocolate (chopped)
Heat the oven to 180°C (160°C in a fan oven), 350°F, gas 4.
Cut a pocket in the side of the meat and stuff with the prunes. Tie with kitchen string and season with salt and ground black pepper. Heat the oil in a roasting tin and sear the meat on all sides, then remove from the tin.
Add the celeriac, onion and carrot to the tin and brown gently. Deglaze with a little stock, the red wine and the port. Add the chillies, star anise and cinnamon and place the meat on top. Braise in the oven for approx. 1.5 hours, turning occasionally or basting with the juices. Add more stock as required.
Take the tin out of the oven and remove the meat from the tin. Remove the kitchen string and wrap the meat in aluminium foil to rest.
Pass the sauce through a sieve and stir in the plum jam. Reduce or add more stock as needed. Add the plums and heat through for 1-2 minutes, then take off the heat and stir in the chopped chocolate. Season to taste with salt and ground black pepper.
Cut the pork into slices and serve with the sauce.