Braised Pork Neck in Tomato Gravy | Rhodes Quality

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1 kg Pork neck
Salt and freshly cracked black pepper
10 ml (2 tsp.) Dried oregano
30 ml (2 Tbsp.) sunflower oil
1 Onion, sliced
2 x 410 g can Rhodes Quality Tomato Italian Style
250 ml (1 cup) Prepared chicken stock


  1. 1. Season the pork neck with salt, pepper and oregano.
  2. 2. Heat the oil in a potjie pot over high heat and sear the pork neck until browned all over.
  3. 3. Add the onion to the pan and cook until softened.
  4. 4. Add the Rhodes Quality Tomato Italian Style and the prepared chicken stock.
  5. 5. Reduce the direct heat and cover with a lid.
  6. 6. Braise slowly for 1-2 hours or until the pork is tender.
  7. 7. Remove the pork from the sauce and slice.
  8. 8. Season the sauce.
  9. 9. Return the pork to the sauce and serve over rice or polenta.


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