Apricot and wattle seed glazed pork neck, fennel and herbs

By Chef Jo Barrett



  • 1.4 kg pork neck
  • 4L cold water
  • 400g salt

Apricot and wattle seed glaze

  • 370g fresh apricots, seeds removed
  • 160g dry white wine
  • 140g sugar
  • 140g water
  • 1 teaspoon ground wattle seed
  • 1 cardamom pod
  • 1 fennel bulb, cut into wedges
  • 1 fennel bulb, cut into wedges
  • A handful of picked tarragon leaves
  • A handful of picked parsley leaves
  • Basil oil (basil blended into veg oil), optional


  1. 1.
    Pork neck: Combine the salt and water to make a brine, mixing until salt is dissolved. Place the pork neck into the brine and place in the refrigerator overnight.
  2. 2.
    Apricot and wattle seed glaze: Place all ingredients into a small pot. Bring to a simmer and cook until the apricots start to fall apart and thicken. Strain, reserving the liquid.
  3. 3.
    Remove the pork neck from the brine and pat dry, place on the baking try. Preheat the oven to 150°C. Brush the pork with the glaze and place into the preheated oven. Cook for approximately 50 minutes, brushing every 15 minutes with the apricot glaze. The internal temperature of the pork should be 50°C. Once it reaches this temperature, remove form the oven and allow to rest for 20 minutes.
  4. 4.
    Turn the oven up to 200°C. Place the fennel and apricots onto a baking tray and drizzle with a small amount of oil. Roast until tender.
  5. 5.
    To serve, cut a thick slice of pork, season and serve with fennel, apricots and herbs, drizzle with oil.