Gastronomixs

Brawn of pork neck with harissa

A perfect recipe for trying out endless variations. When plated on a warm plate, the textures of the binding agents disappear, but the brawn retains its shape.

Brawn of pork neck with harissaEnlarge

Ingredients

500

g

pork neck

200

g

harissa

5

cloves

black garlic

 

 

agar agar, 4g per litre of liquid

 

 

gelatine, 20g per litre of liquid

Preparation method

Serving suggestions

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