📝 About This Recipe
This rustic, comforting dish celebrates the deep, marbled richness of pork neck, a cut prized by chefs for its incredible tenderness when slow-cooked. Bathed in a crisp dry cider and finished with velvety crème fraîche, the pork transforms into succulent morsels that melt in your mouth. It is a quintessential farmhouse meal that balances the sweetness of caramelized apples with the earthy depth of fresh sage and stone-ground mustard.
🥗 Ingredients
The Pork and Sear
- 3 pounds Pork neck (coppa) (cut into 2-inch chunks, patted dry)
- 2 teaspoons Kosher salt (plus more to taste)
- 1 teaspoon Black pepper (freshly cracked)
- 1/4 cup All-purpose flour (for dredging)
- 2 tablespoons Grapeseed oil (or any high-heat neutral oil)
Aromatics and Braising Liquid
- 2 tablespoons Unsalted butter
- 2 medium Yellow onions (sliced into thick half-moons)
- 2 large Carrots (peeled and cut into 1-inch rounds)
- 4 pieces Garlic cloves (smashed and peeled)
- 2 cups Dry hard cider (choose a crisp, traditional cider, not sweet)
- 1 cup Chicken or pork stock (low sodium)
- 1 tablespoon Apple cider vinegar (for acidity)
Herbs and Finishing
- 8-10 pieces Fresh sage leaves (whole)
- 4 sprigs Fresh thyme
- 2 pieces Honeycrisp or Granny Smith apples (peeled, cored, and cut into 8 wedges each)
- 1 tablespoon Stone-ground mustard
- 1/4 cup Crème fraîche (or heavy cream)
- 2 tablespoons Fresh parsley (finely chopped for garnish)
👨🍳 Instructions
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1
Preheat your oven to 325°F (160°C). Season the pork neck chunks generously with salt and pepper, then lightly dredge each piece in flour, shaking off any excess.
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2
In a large Dutch oven, heat the grapeseed oil over medium-high heat. Working in batches to avoid crowding, sear the pork until deeply browned on all sides, about 4-5 minutes per batch. Transfer the browned pork to a plate.
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3
Reduce the heat to medium and add the butter to the pot. Once foaming, add the onions and carrots. Sauté for 6-8 minutes until the onions are softened and beginning to caramelize.
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4
Add the smashed garlic and cook for just 60 seconds until fragrant, being careful not to burn it.
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5
Pour in the dry hard cider, using a wooden spoon to scrape up all the brown bits (the fond) from the bottom of the pot. This is where the flavor lives!
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6
Stir in the stock, apple cider vinegar, and mustard. Return the pork and any accumulated juices back into the pot.
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7
Tuck the sage leaves and thyme sprigs between the meat. The liquid should come about halfway up the pork; add a splash more stock if needed.
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8
Bring the liquid to a gentle simmer on the stovetop, then cover with a tight-fitting lid and transfer to the preheated oven.
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9
Braise for 2 hours. At this point, remove the pot from the oven and gently stir in the apple wedges. They will add a lovely sweetness and texture.
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10
Return the pot to the oven, covered, for another 30-45 minutes, or until the pork is fork-tender and the apples are soft but still holding their shape.
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11
Remove the pot from the oven. Discard the woody thyme stems. Using a slotted spoon, transfer the pork, apples, and carrots to a warm serving platter.
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12
Place the pot back on the stove over medium heat. Whisk in the crème fraîche and simmer for 3-5 minutes until the sauce thickens slightly and becomes glossy. Taste and adjust seasoning with salt or pepper.
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13
Pour the creamy cider sauce over the pork and garnish with freshly chopped parsley. Serve immediately while piping hot.
💡 Chef's Tips
Don't rush the searing process; that dark crust on the pork provides the savory backbone of the sauce. Use a 'Dry' or 'Extra Dry' cider—sweet commercial ciders can make the sauce cloyingly sugary once reduced. Pork neck is very forgiving, but if you can't find it, a well-marbled pork shoulder (Boston Butt) is the best substitute. If the sauce is too thin after braising, remove the meat and boil the liquid for 5 minutes before adding the crème fraîche. Make this a day ahead! Like most braises, the flavor develops and improves after a night in the refrigerator.
🍽️ Serving Suggestions
Serve over creamy mashed potatoes or buttered egg noodles to soak up the luxurious sauce. A side of braised red cabbage with balsamic provides a nice acidic contrast to the rich pork. Pair with the same dry hard cider used in the cooking or a crisp, oaky Chardonnay. A crusty sourdough baguette is essential for cleaning every drop of sauce from the plate. For a green element, serve with steamed green beans tossed in lemon zest and toasted almonds.