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.

Makes 1kg.

Pork neck cooked in anise oil

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star anise



soy oil



pork neck

As needed:


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 a component in hot and cold compositions.
  • 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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