Pork Neck with Celery Purée
Main Dishes | European cuisine
⏳ Time
1 hour 20 minutes
🥕 Ingredients
9
🍽️ Servings
8
Description
Pork neck served with celery purée.
Ingredients
- Rosemary - 2 stalks
- Pork Neck - 4 lbs
- Thyme - 2 stalks
- Garlic - 4 cloves
- Celery salt - 4 lbs
- Butter - 7.1 oz
- Cream - 3 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.
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