Sliced Pork Neck

Pork neck prepared in a traditional way, served with roasted parsley root, kohlrabi foam, green soy salad with pear and parsley, caramelized red onion, and parsley cream.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 60 minutes
  • Difficulty: 3
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • pieces Meat, pork, neck

  • pieces Onion, raw

  • pieces Garlic, fresh

  • pieces Carrot, fresh

  • pieces Green, raw

  • pieces Tomato, concentrate

  • pieces Thyme, fresh

  • pieces Shallot

  • pieces Butter, unsalted

  • pieces Onion, young

Steps

  1. Cut the meat into pieces of 3 x 3 x 7 cm. In a pot, sauté the meat trimmings, onion, garlic, carrot, and celery. Add tomato paste, lightly sauté, and deglaze with red wine.

  2. Season the pork neck, wrap it in pork netting, and place it to cook. Reduce the wine, add herbs, and cover with liquid so the meat is submerged. Cover and cook for 40 - 45 minutes until the meat is tender.

  3. Remove the meat from the pot and slice it. Strain the sauce and remove excess fat.

  4. In a small pot, sauté chopped shallot and garlic. Add the sauce, sliced pork neck, and reduce until the meat and sauce bind together (until no liquid is visible).

  5. Add butter and thinly sliced young onion. Season the meat and wrap it in food wrap to form a cylinder (balotine), then place it in a shocker to set. Once the meat is cooled enough to hold its shape, wrap it in pork netting and gently sear it.

Nutrition Information (Per 100g)

  • Calories: 0 kcal
  • Fat: 0 g
    • Saturated Fat: 0 g
  • Carbohydrates: 0 g
    • Sugars: 0 g
  • Protein: 0 g
  • Fiber: 0 g