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

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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.

First published in 2015




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



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
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
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
First published in 2015

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.

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