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.

Makes 1250g.

Pork neck stewed in jus with green apple and sweet onion

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pork neck






veal fond



bay leaf



green apples

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

  • Serve as part of a main course.
  • 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.

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