Pork Neck, Sage & Cider Cream Sauce with Roasted Celeriac

Cook Time 1 hour 30 minutes

Servings 2

Ingredients

2 x 250g pork neck steaks (pork scotch)

1 bunch sage

300ml local cider

1 shallot

1 clove garlic

300ml cream

Olive oil

Salt & pepper

50g butter

1 celeriac

Method

Celeriac is peeled then wrapped in foil whole with salt, sage leaves & oil then roasted at 180°C for 1.5 hours.

Pork necks are seasoned then pan-fried and finished with butter & sage leaves to make a crisp sage garnish.

Pork and sage leaves are removed from the pan to rest, then shallot and garlic are finely chopped and fried in the pork pan until soft. Deglazed with cider and reduced. Then cream is added and reduced more and some chopped sage is added.

While warm the celeriac is cut into wedges and plated with the pork neck, cider sauce on top and garnished with the fried sage.