Pork neck with celery puree
8 servings
80 minutes
Pork neck with celery puree is a harmony of rich meat flavor and delicate, airy puree. Inspired by European gastronomic traditions, the dish captivates with its juiciness and aromas of fragrant herbs. Slow cooking the meat in water preserves its tenderness and reveals all flavor nuances, while the celery puree adds refined lightness and creamy smoothness. This duet is perfect for a cozy dinner or festive feast. It should be served with thin slices of warm pork infused with garlic, thyme, and rosemary aromas. The classic combination of meaty richness and creamy tenderness makes this dish an unforgettable gastronomic experience that can surprise and delight even the most discerning gourmets.
1
Rub the pork with crushed garlic, salt, pepper, rosemary berries, and thyme leaves.
- Garlic: 4 cloves
- Salt: to taste
- Ground black pepper: to taste
- Rosemary: 2 stems
- Thyme: 2 stems
2
Place the pork in a heat-resistant baking bag and tie it securely.
- Pork neck (collar): 2 kg
3
Boil water in a deep pot and add the pork. To keep it submerged, you can press it down with a small saucepan. Cook the pork for one to one and a half hours at a gentle simmer.
- Pork neck (collar): 2 kg
4
Turn off the fire under the pork and leave it in water for three to four hours.
5
Peel the celery and cut it into small cubes. Boil them in salted water until soft, then pass through a mill and mix with cold butter and cream. It's better to whip the cream with an immersion blender for an airy puree.
- Celeriac: 2 kg
- Salt: to taste
- Butter: 200 g
- Cream: 100 ml
6
Serve with warm pork, sliced thinly.
- Pork neck (collar): 2 kg
