Pork neck with basque vegetables

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.