Confitted pork neck

Slow cooking of the pork neck keeps it nice and juicy and has a lot of flavor, especially when it is confitted.

Makes 400g.

Confitted pork neck

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bay leaf



sunflower oil



pork neck

As needed:


salt and pepper

Preparation method

  • Season the meat with salt and pepper and seal in a vacuum bag with the remaining ingredients.
  • Cook sous-vide (in a steamer or hot water bath) at 70° for 10 hours.
  • Cool on ice water.
  • Light the kamado and wait for it to heat up.
  • Grill the pork neck briefly on both sides.

Serving suggestions

  • Serve with sauerkraut and mashed potato.
  • Use in a composition with components of potato, eggplant, and pumpkin.
  • With grilled vegetables and potato gratin. 

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