Gastronomixs

Pork neck cooked in anise oil

Anise is a perfect complement to pork. This method of preparation results in an extremely tender, pink cut of meat.

Creation by Dieter Evers, student at Cas Spijkers Academie, Twente, the Netherlands.

Pork neck cooked in anise oil

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Ingredients

1

kg

pork neck

5

pods

star anise

5

dl

soy oil

 

 

salt and pepper

Preparation method

  • Steep the star anise in the oil at 80°C for two hours.
  • Remove all membranes from the pork neck.
  • Liberally season the meat with salt and pepper all over.
  • Seal the meat in a vacuum bag with the oil.
  • Cook sous vide (in a steamer or water bath) at 62˚C for six and a half hours.
  • Place the vacuum bag in a bath of ice water.
  • To maintain the meat's delicate pink colour, it should be heated gently in a warming oven.
  • If desired, sear quickly on high heat for extra flavour.

Serving suggestions

  • As the centrepiece of a main dish, served with a sweet potato component, for example.
  • Without searing, may be served as a 'ham' as part of a starter. Goes wonderfully with tarragon mayonnaise and shaved fennel.

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