Slow Roasted Pork With Apple And Sage

• 1 (3 1/3 lb) piece pork neck
• 1 tbsp olive oil
• 1 1/4 lb spring onions, trimmed to 4 inch pieces
• 6 sprigs fresh sage
• 6 sprigs fresh thyme
• 1 cup dry white wine
• 3 tbsp butter
• 3 None apples, cored, cut into thick wedges

1. Heat 2 tsp oil in a large heavy-bottomed saucepan over high heat. Cook pork, turning, until browned all over. Add onions, herbs and wine. Bring to a boil then reduce heat and simmer, covered tightly, for about 1 hour 30 mins, or until pork is cooked to your liking. Transfer to a serving platter and cover to keep warm.
2. Strain pan juices into a serving vessel. Discard solids. Stir 2 tbsp boiling water into juices and cover to keep warm.
3. Meanwhile, heat butter and remaining oil in a large frying pan. Cook apple, stirring, for 10 mins, or until tender and golden.
4. Slice pork. Serve with sauce, apples and onions.

pork neck, olive oil, spring onions, sage, thyme, white wine, butter, apples

Taken from recipes-plus.com/api/v2.0/recipes/34018 (may not work)