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Salted pork neck, dried berries, wild mushrooms and wild garlic

PT1H30M

PT15H

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Ingredients

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Brined pork neck

  • 700g of pork neck, butchered and rolled
  • 1000ml of water
  • 55g of salt
  • 30g of caster sugar

Pork poaching liquid

  • 500ml of chicken stock
  • 100g of butter, browned
  • 4 sprigs of thyme

Pork sauce

  • 100ml of brown chicken stock
  • 50ml of apple juice
  • 25g of butter, browned and strained
  • 50g of wild garlic
  • 50ml of rapeseed oil
  • 1 dash of cider vinegar

Garnish

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Method

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1
Start by brining the pork neck. Bring the water, salt and sugar to the boil, remove from the heat and allow to cool. Pour over the pork and leave in the fridge for 12 hours
  • 700g of pork neck
  • 1000ml of water
  • 55g of salt
  • 30g of caster sugar
2
Remove the pork neck from the brine and combine with all the ingredients for the poaching liquid in a suitable pan. Bring up to 58˚C for 3 hours, monitor the temperature of the poach to maintain a consistent temperature
3
For the sauce, blanch the wild garlic for 10 seconds and then plunge in ice water. Squeeze free of any water and blend with the oil. Strain and set aside
4
Combine the chicken stock and apple juice and reduce by half. Add the brown butter, wild garlic infused oil and then flavour with vinegar, salt and pepper to taste
  • 500ml of chicken stock
  • 50ml of apple juice
  • 25g of butter
  • 1 dash of cider vinegar
5
For the garnish, heat a little rapeseed oil in a frying pan over a medium heat. Place the mushrooms, cut-side down, and cook until golden, adding the berries and wild garlic until they wilt. Season to taste
6
Before serving, cut the pork neck into 18 even pieces and reheat by searing in a hot pan until golden brown on both sides
7
Divide the pieces of pork neck across 6 plates and arrange the warm garlic, truffle, berries and mushroom on top. Drizzle the pork sauce over the pork and serve immediately
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Salted pork neck, dried berries, wild mushrooms and wild garlic

 
 

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