Pork with figs
10 servings
100 minutes
Pork with figs is a delightful combination of juicy meat and the sweet, spicy notes of ripe figs. This recipe has roots in Russian culinary tradition where meat is often marinated in aromatic brines for depth of flavor. The fig used for stuffing adds exquisite sweetness and a soft texture complemented by shallots, fennel, and balsamic vinegar. After roasting, the pork acquires a rich aroma of spices, caramelized filling, and a crispy crust. The dish is perfect for festive dinners, highlighting the richness and warmth of home cooking. It is served with caramelized fennel that adds a light freshness and complements the sweet-spicy flavor of the meat. Pork with figs is a true gastronomic delight that unites the harmony of flavors and the tradition of preparing juicy roasted meat.
1
First, prepare the brine. For two liters of water, take bay leaves, honey, rosemary, thyme, parsley, black peppercorns, coarse sea salt, and two heads of garlic. Crush the garlic with the skin using the flat side of a knife or a heavy pan. Bring everything to a boil, let it cook until the salt dissolves, then cool it down.
- Bay leaf: 12 pieces
- Honey: 6 tablespoons
- Rosemary: 3 stems
- Thyme: 1 bunch
- Parsley: 1 bunch
- Black peppercorns: 2 tablespoons
- Sea salt: 100 g
- Garlic: 3 heads
2
Place the pork neck in cold brine for about ten hours. Then rinse the meat with cold water to remove excess salt, dry it with paper towels, let it sit for half an hour to drain excess liquid, and wipe it again with towels.
- Pork neck: 2 kg
3
Remove the stems from the figs that resemble stubby pig tails and chop finely. Place in a saucepan, add 100 g of sugar, finely chopped shallots, fennel (50 g), and garlic (8 cloves), pour in balsamic vinegar, season with pepper, and cook over low heat for twenty minutes to turn into a spicy puree.
- Fig: 600 g
- Sugar: 150 g
- Shallots: 4 heads
- Fennel: 4.5 pieces
- Garlic: 3 heads
- Balsamic vinegar: 100 ml
- Ground black pepper: to taste
4
Mix white bread crumbs into the puree and slightly cool the contents of the saucepan.
- Breadcrumbs: 150 g
5
Make a longitudinal cut in the pork neck, then make cross cuts to create something like a pocket. Fill it with minced meat. Tie the piece of meat with cooking thread to form a plump caterpillar. Be careful when tying so that the filling doesn't spill out.
6
Fry the caterpillar on all sides in refined vegetable oil in a large skillet. Fry until browned and send to the oven preheated to 180 degrees for one to one and a half hours.
- Vegetable oil: 50 ml
7
Remove the meat, wrap it in foil, and let it rest for twenty minutes.
8
Meanwhile, cut four large fennel bulbs into small segments, pour boiling water over them to cover, add a few pinches of sugar, a piece of butter, and a pinch of salt to the water, and bring to a boil over high heat. When the liquid starts to evaporate, keep stirring the fennel so it absorbs the butter and sugar and caramelizes to a golden-brown crust.
- Fennel: 4.5 pieces
- Sugar: 150 g
- Butter: 50 g
- Sea salt: 100 g