Gastronomixs

Pork neck stewed in jus with green apple and sweet onion

A dish with outstanding flavour contrasts: the sweetness of the onion, after being caramelised in its own sugars, the freshness of the green apple, and the hearty richness of the jus and the pork neck.

Pork neck stewed in jus with green apple and sweet onion

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 2,950 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

1250

g

pork neck

2

 

green apples

2

 

onions

1

l

veal fond

3

leaves

bay leaf

 

 

salt

Preparation method

  • Cut the pork neck into 125g-medallions.
  • Salt the meat, cover and let rest in the refrigerator for 20 minutes.
  • Sear the meat until light browned on the outside.
  • Cut the onions into half-rings and fry them just until nicely caramelised.   
  • Add the veal fond and bay leaves, heat, and then add the browned pork.
  • Stew for approximately 9 hours at 80°C. Check as it cooks, because each piece of meat is different.
  • Peel the apples and slice them into fine dice. Add them to the pork for the last 10 minutes of stewing time.
  • Plate the pork neck with the apple pieces and caramelised onion. 

Serving suggestions

  • As part of a composition with black garlic mousseline and baked onion.
  • As part of a composition with a potato mousseline with brown butter and red cabbage.

Previous page