2 tbsp Extra Virgin Olive Oil
2 leeks, thoroughly washed, white part finely sliced
1.2kg piece of pork neck (scotch), tied
8 prunes, stone removed
¾ cup sherry (or port)
4 waxy potatoes, peeled and quartered
1 cup chicken stock
Salt and pepper
Preheat the oven to 160°C.
Warm the sherry in a small pot until it just comes to the boil and then remove from the heat. Add the pitted prunes and steep for 15 minutes.
Heat one tablespoon of the oil in a large pot roast over a high heat. Season the pork all over with salt and pepper. Sear the pork all over until golden brown and then remove from the pot. Add the remaining oil and the leeks with a pinch of salt and cook for 5-6 minutes, regularly stirring until soft and caramelised. Return the meat to the pan and then add the prunes and sherry. Bring to the boil to cook off alcohol and then add the stock and nestle the potatoes around the pork. Place the lid on top and roast in the oven for 1½ hours.
Once cooked remove the pork and place on a board. Return the stew pot to the stove and bring sauce to the boil for a few minutes to thicken. Remove the string from the pork and cut into 1cm medallions. Arrange potatoes and sauce over the meat and serve.
PDF of this recipe available for download here.