1 hour 30 minutes, plus 12 hours brining and 3 hours poaching
Christoffer Hruskova garnishes this pork dish with wild herbs, mushrooms and berries. In the domestic kitchen, concentrate on cooking the main components with care and attention and garnish with whatever is in season.
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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
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
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
50g of wild garlic
50ml of rapeseed oil
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
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
200g of wild mushrooms
20g of rowan berries
40g of wild garlic
Before serving, cut the pork neck into 18 even pieces and reheat by searing in a hot pan until golden brown on both sides
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
10g of black truffle
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