Pork Neck by Jan Hendrik
Ingredients
- 1 Eskort pork neck, about 1,2 kg
- 30 ml olive oil
- 15 ml unsalted butter
- 1 onion, finely chopped
- 1 carrot, sliced
- 2 large garlic cloves
- 2 leeks, halved
- 500 ml full cream milk
- handful flat leaf parsley
- 6 sprigs fresh thyme
- 2 bay leaves
- salt and freshly ground black pepper
- 30 ml corn flour
Method
- Heat the oil and butter in a large saucepan.
- Brown the pork neck in the saucepan, then take it out and leave to one side.
- In the same saucepan, add the onion, carrot and garlic cloves. Fry until the onions is soft and translucent.
- Place the pork neck on top of the vegetables and add the leeks, milk, parsley, thyme and bay leaves. Season with salt and pepper.
- Bring the milk to a boil and reduce the heat. Close with a lid and let it simmer for 1 ½ hours.
- Halfway through the cooking process, turn the neck around. At this stage you will see that the milk has curdled.
- After 1½ hours, take out the pork neck and bay leaves and keep to one side.
- Pour the milk and all the vegetables in a food processor and blend until smooth.
- Pass the mixture through a sieve and pour it into a saucepan.
- Mix the corn flour with a little water into a smooth paste.
- Heat the sauce in the saucepan and add the corn flour paste. Stir until thickened.
- Slice the pork neck and serve with the sauce and sugar snap peas.
