Pork neck with carrot purée and lemon-butter sauce

Pork neck with carrot purée and lemon-butter sauce


0.3 kg pork neck

0.1 kg asparagus bean

4 pcs snow pea

0.2 kg carrot

0.1 kg parsley

50 g butter

0.1 kg lemon jam

5 spoons rapeseed oil

1 garlic clove

2 spoons thickly ground black pepper

2 spoons salt


For decoration:

wood sorrel leaves


Step 1

Preparation of pork

Cut off the excess fat with a sharp knife and cut in half lengthwise. Season with salt and pepper, wrap up in a vacuum bag and cook in sous vide at 68 degrees for 8 hours. Remove the meat from the bag, fry on a hot grill pan and cut into 5 cm thick steaks. Boil the water in a small saucepan, add salt and a spoonful of sugar, and cook the asparagus bean and the snow pea so as to retain its crispness. Tie the pork neck steaks using the asparagus bean. Put the meat aside.


Step 2

Preparation of purée

Light the gas burner and put a saucepan on it. Pour the milk and butter and put the peeled and sliced carrot, parsley and garlic clove into the saucepan. Sprinkle with salt and pepper. Cook until soft, then rub through a sieve.

Put the purée over to a bag with a sprinkling tip and keep in a warm temperature.


Step 3

Preparation of sauce

Cook the lemon jam with a small amount of water and rapeseed oil. Mix to a homogeneous consistency.

Sprinkle the purée on the table anddecorate with the sliced snow pea. Put the pork neck with the asparagus bean int he centre of the plate. Pour with lemon sauce. Use wood sorrel leaves for decoration.

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