1 flameproof casserole dish
1 chopping board
Cut the pumpkin into small cubes, keeping the skin on. Peel and finely chop the shallots, cut the tomatoes into wedges. Season the pork neck with salt and pepper.
Brown the pork on all sides in a flameproof casserole dish with the shallots, thyme, rosemary, oil and butter.
Cover and cook in the oven for 1 hour, turning the piece of pork regularly and basting from time to time with the vegetable stock. Add the tomatoes and diced pumpkin, cover and cook in the oven for another 1 hour.
Roughly chop the peanuts and scatter them over the dish before serving.
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