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Brined and glazed pork neck

This meat is an excellent choice for this classic preparation method because of the lovely veins of fat running through it. Both the glaze and the brine allow for seemingly endless variations with regard to herbs, spices and other ingredients.

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Allergens and dietary requirements

  • Sulphite
  • Celery

Ingredients

5
l
water
50
g
salt
50
g
curing salt
1000
g
pork neck, boned
3
l
beef stock
500
ml
pork jus
125
g
apple syrup
Recipe for:1000 g

Scale recipe

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