Confit Pork Neck With Celeriac Coleslaw
This recipe takes time and care to create succulent and flavorful pork that's been brined for maximum tenderness. Accompanied by crushed buttery potatoes, a zesty coleslaw, and a vibrant mustard leaf salad with a tangy dressing, this dish offers a delightful combination of textures and flavors that will surely impress your dining guests. Enjoy the process of preparing and savoring each component of this delicious meal!
— Constant Cookbook
Ingredients
- 2 litres/3½ pints water
- 55g/2oz sugar
- 200g/7oz salt
- 1 bunch rosemary
- 2 garlic cloves
- 1kg/2lb 4oz pork
- 2 litres/3½ pints rapeseed oil
- 400g/14oz waxy potatoes
- 55g/2oz unsalted butter
- 2 carrots
- ¼ celeriac
- 55g/2oz mayonnaise
- salt and freshly ground black pepper.
- 1 bunch parsley
- 1 bunch mint
- 1 bunch basil
- 1 tsp English mustard
- 2 tbsp white wine vinegar
- 200ml/7floz rapeseed oil
- 1 clove garlic
- 1 green pepper
- 1 large handful of mustard leaves
Instructions
- For the pork, place the water, sugar, salt, rosemary and garlic in a large pan and bring to the boil. Take the pan off the heat and when the liquid is cold add the pork, cover the pan and leave for 10 hours.
- Preheat the oven to 150C/300F/Gas 1. Remove the pork from the brine, wash well in cold water then place into a casserole.
- Cover the pork with the rapeseed oil, place a lid on the casserole and cook in the oven for four hours. To test that it is cooked, insert a metal skewer into the meat â if it slides in easily, the pork is cooked.
- Remove the casserole from the oven and set aside. When the pork is cool, remove it from the oil, form it into a cylinder shape then wrap tightly in cling film. Place in the fridge to chill and firm up.
- Meanwhile, cook the potatoes in salted water, drain, add the butter and lightly crush with a fork.
- To make the coleslaw, mix all the ingredients together in a bowl and season with salt and freshly ground black pepper.
- For the dressing, place all the ingredients except the mustard leaves in a food processor and blend until smooth. Season with salt and freshly ground black pepper.
- Cut the pork into 2cm/¾in thick slices and peel off the cling film. Pour a drizzle of rapeseed oil in a non-stick pan and fry the pork until golden-brown on both sides.
- To serve, spoon some coleslaw onto the serving plates and place the potatoes beside it. Dress the mustard leaves in a little of the dressing. Place the pork on top of the potatoes, spoon over some dressing and serve the mustard leaves alongside.
Yield
Serves 4
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