Pork Neck by Jan Hendrik

Prep Time

30 min

Cook Time

1½ hours

Total Time

2 hours




  • 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


  • 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.