1 hour 30 minutes, plus 12 hours brining and 3 hours poaching
PT1H30M
PT15H
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.
By entering your email address above, you are agreeing to be added to our weekly newsletter database. You can find out how we store and process your data in our privacy policy and you can unsubscribe at any time.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
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
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
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
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
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
Christoffer Hruskova has built his success on using traditional Scandinavian cooking and preserving techniques to create awe-inspiring dishes and now owns a bakery, The Bread Station, in London Fields.
Get recipes in your inbox
Sign up to our Email Newsletter
By entering your email address above, you are agreeing to be added to our weekly newsletter database. You can find out how we store and process your data in our privacy policy and you can unsubscribe at any time.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Get in touch
Salted pork neck, dried berries, wild mushrooms and wild garlic
Please
sign in
or
register
to send a comment to Great British Chefs
Thank you very much for your comment - our team will respond within few working days.
You may also like
Salted pork neck, dried berries, wild mushrooms and wild garlic
Get in touch
Salted pork neck, dried berries, wild mushrooms and wild garlic