Pork neck with basque vegetables

Pork neck with basque vegetables

Lepoa de cochon et légumes à la basquaise

By
From
Luke Nguyen's France
Serves
2
Photographer
Alan Benson

You may be used to slow-cooking pork neck fillets, but this recipe takes just 20 minutes on the stovetop. Be sure to spoon over all the buttery juices as the pork is cooking through. Partnered with seasonal vegies, this is a sensational spring dish.

Ingredients

Quantity Ingredient
300g pork neck fillet, rolled and tied with kitchen string
ground espelette pepper or hot paprika, (see glossary), for seasoning
2 tablespoons olive oil
4 thyme sprigs
2 bay leaves
50g butter
250g small potatoes, unpeeled, halved
1 garlic clove, diced
12 asparagus spears, halved on the diagonal
50g smoked bacon, diced
2 long red capsicums, roasted and cut into long, thin strips, (see note)

Method

  1. Season the pork with sea salt and some espelette pepper.
  2. Heat a flameproof cocotte or shallow baking dish on the stovetop over high heat. Add the olive oil, then cook the pork, turning, for 2 minutes, or until sealed on all sides.
  3. Add 2 thyme sprigs, 1 bay leaf and half the butter, and cook until the butter starts foaming. Cook the pork for 8 minutes, or until browned, regularly spooning the butter mixture over all sides of the pork to baste it. Transfer the pork to a plate and allow to rest.
  4. Add the potatoes and garlic to the pan and sprinkle with a pinch of sea salt. Leave to cook for 10 minutes, stirring occasionally.
  5. Add the remaining butter, thyme sprigs and bay leaf. Cook for 1 minute, then add the asparagus and bacon and sauté for 2 minutes.
  6. Now add the capsicum and return the pork to the pan. Cover and cook for a further 4 minutes. Remove the pork and carve into slices about 2 cm thick.
  7. Arrange the vegetables on a serving platter, laying the pork over the top. Serve with extra sea salt and espelette pepper on the side.

Note

  • To roast the capsicums, cut into quarters then remove the seeds and white membranes. Place on a large baking tray, skin side up. Roast for 15–20 minutes or until the skins blister and turn black. Remove from the oven and place in a paper bag until cool. Peel away the blackened skins.
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