Pork Neck with Celery Purée
Main Dishes • European
Description
Pork neck served with celery purée.
Ingredients
- Rosemary 2 stalks
- Pork Neck 5 lbs
- Thyme 2 stalks
- Garlic 4 cloves
- Celery salt 5 lbs
- Butter 5 oz
- Cream 5 fl oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Rub the pork with crushed garlic, salt, and pepper, along with rosemary berries and thyme leaves.
Step 2
Place the pork in an oven-safe cooking bag and seal it tightly.
Step 3
Bring water to a boil in a deep pot and add the pork. To keep it submerged, you can weigh it down with a small saucepan. Cook the pork for one to one and a half hours at a gentle simmer.
Step 4
Turn off the heat under the pork and leave it in the water for three to four hours.
Step 5
Peel the celery and cut it into small cubes. Cook them in salted water until soft, then pass through a food mill and mix with cold butter and cream. It's best to blend the cream with an immersion blender to achieve a fluffy puree.
Step 6
Serve with warm pork, sliced thin.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!