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Pickled and slow-cooked pork neck

The beautiful veining of fat and slow cooking keeps the pork neck very juicy. The coating of fig syrup and mustard adds an extra dimension of flavour.

Makes 1kg.

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Allergens and dietary requirements

  • Mustard

Ingredients

20
g
curing salt
20
g
salt
2
l
water
1
kg
pork neck, boned
20
g
fig syrup
20
g
mustard

Scale recipe

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