Gastronomixs

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.

Brined and glazed pork neck

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Ingredients

1000

g

pork neck

50

g

colorozo salt

50

g

salt

5

l

water

3

l

beef stock

5

dl

pork jus

125

g

apple treacle

Preparation method

  • Make a brine using water, salt and colorozo salt.
  • Immerse the pork neck in the brine for 20 hours.
  • Remove from the brine and rinse thoroughly under cold running water.
  • Braise at low heat in beef stock for 3 hours.
  • In the meantime, reduce the pork jus and apple treacle into a glaze.
  • Remove the pork from the stock and allow to cool off.
  • Slice to the desired thickness and heat in the glaze just before serving.

Serving suggestions

  • Goes well with a traditional Dutch 'stamppot' dish (a hotchpotch based on mashed potatoes), e.g. with Brussels sprouts or sauerkraut.
  • Serve with thick-cut chips and a red cabbage salad.

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