BBQ Sous Vide Pork Neck | Recipe by sousvidetools.com

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BBQ Sous Vide Pork Neck | Recipe by sousvidetools.com

Barbeque Sous Vide Pork Neck with Cider Jus, Smoked Bacon and Hazelnut Potato Cake and Cider Sauce

Barbeque Sous Vide Pork Neck with Cider Jus, Smoked Bacon and Hazelnut Potato Cake and Cider Sauce Pork
  • COOK TIME: 24 hours
  • PREP TIME: 1 Hour
  • DIFFICULTY: Medium

Ingredients

  • 1 x 2kg Piece Trimmed Pork Neck
  • 1 tbsp. Sea Salt
  • ½ tsp. Smoked Paprika
  • ½ tsp. Mustard Powder
  • 4 tbsp. Honey
  • 75ml Tomato Sauce
  • 75ml HP Sauce
  • 2 Star Anise
  • ½ tsp. Cinnamon
  • ¼ tsp. Mixed Spice
  • 1 ½ kg Dry Mashed Potato (no butter or milk)
  • 2 White Onions, Finely Chopped
  • 1 Clove Garlic Minced
  • 75g Toasted Peeled Hazelnuts, Crushed
  • 200g Lardons of Smoked Bacon
  • 2 tbsp. Finely Chopped Sage
  • 3 Egg Yolks
  • 85g Grated Parmesan
  • Flour to Dust
  • 1 Litre Good Chicken Stock
  • 500mls Apple Juice
  • 3 Bay Leaf
  • 3 Sage Leaf
  • 60mls Cider Vinegar

 

Equipment

EQUIPMENT

Vacuum Pac Machine
Vacuum Pouches
Chopping Boards
Sauté Pans
Kitchen Knives
Sous Vide Water Bath
Bowls
Fine Sieve

Method

This recipe is perfect for those hot summer BBQ days, or for a sophisticated dinner. It’s also cheap to produce, making it a real winner!

METHOD

  1. In a bowl mix the salt, paprika, mustard, honey, tomato sauce, HP sauce, star anise and the cinnamon
  2. Place the pork in a pouch with the made sauce and cook sous vide in a preheated water bath at 68 degrees, for 24 hours
  3. In a little oil gently fry the onions and the garlic with the lardons and sage until the onions are soft and the bacon crisp
  4. Add to the dry mash with the egg yolks, hazelnuts and grated parmesan. Mould into 3 inch potato cakes and refrigerate to firm up
  5. When firm dust the potato cakes in a little flour and fry until golden brown on both sides
  6. In a saucepan reduce the apple juice by half with the vinegar. Add the chicken stock and sage, bay leaf then reduce again by half. The sauce should be thick enough to serve
  7. Take the pork from the pouch and in a very hot pan with oil caramelise the outside to colour heavily or cut into individual steaks to serve
  8. To arrange the dish, place the pork onto a plate and serve with the hot potato cakes and a drizzle of the sauce

Chef’s Tip –

This pork collar dish can also be a perfect pulled pork dish. Simply increase the temperature to 75 degrees and cook for 12 hours.

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