Pork with Fig
⏳ Time
1 hour 40 minutes
🥕 Ingredients
18
🍽️ Servings
10
Description
This pork dish can be served hot or cold. However, it tastes better when served hot.
Ingredients
- Rosemary - 3 stalks
- Thyme - 1 bunch
- Pork Neck - 4 lbs
- Green peppercorns - 2 spoons
- Bay leaf - 12 pieces
- Parsley - 1 bunch
- Ocean salt - 3.5 oz
- Honey - 6 teaspoons
- Garlic - 3 heads
- Fig - 21.2 oz
- Shallot - 4 heads
- Fennel - 4½ pieces
- Sugar - 5.3 oz
- Butter - 1.8 oz
- Balsamic Vinegar - 3 fl oz
- Breadcrumbs - 5.3 oz
- Ground Black Pepper - to taste
- Vegetable Oil - 1 fl oz
Step by Step guide
Step 1
First, prepare the brine. For two liters of water, you will need a bay leaf, honey, rosemary, thyme, parsley, black peppercorns, coarse sea salt, and two heads of garlic. Crush the garlic with the skin on using the flat side of a knife or a heavy skillet. Bring all the ingredients to a boil, let it simmer until the salt dissolves, then allow it to cool.
Step 2
Place the pork neck in a cold brine for about ten hours. Afterward, rinse the meat under cold water to remove excess salt, pat it dry with paper towels, let it rest for half an hour to allow any remaining liquid to drain, and then pat it dry again with towels.
Step 3
Remove the little stem ends from the figs and chop them finely. Place them in a saucepan, add 100 g of sugar, finely chopped shallots, fennel (50 g), and garlic (8 cloves). Pour in balsamic vinegar, season with pepper, and cook over low heat for twenty minutes until it becomes a spiced puree.
Step 4
Fold in the white bread crumbs into the puree and let the contents of the saucepan cool slightly.
Step 5
Make a lengthwise cut in the pork neck, then make crosswise cuts to create something like a pocket. Fill it with the stuffing. Tie the piece of meat with kitchen twine to form a plump shape. Be careful while tying so that the filling doesn't spill out.
Step 6
Sear the caterpillar on all sides in a large skillet with refined vegetable oil. Cook until golden brown, then transfer to an oven preheated to 356°F for one to one and a half hours.
Step 7
Remove the meat, wrap it in foil, and let it rest for twenty minutes.
Step 8
Meanwhile, cut four large fennel bulbs into small segments, pour boiling water over them to cover, add a few pinches of sugar, a piece of butter, and a pinch of salt to the water, and bring to a boil over high heat. When the liquid begins to evaporate, continuously stir the fennel to ensure it absorbs the butter and sugar and caramelizes to a golden-brown crust.
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