Slow braised pork neck with savoy cabbage and lentil sauce
- Recipe by Norbert Neylon -
A WORD FROM CHEF
The pork neck will need to be cooked ideally two days in advance, but this will make it easy when it’s time to serve. Pork neck is a relatively cheap cut and is very underrated. I think this is a fantastic product.
INGREDIENTS
(Serves 6)
1.5 to 2kg of pork neck
One large onion
Two carrots
Two sticks of celery
Six cloves of garlic
30g thyme
150g green lentils
One head of savoy cabbage
Two shallots, finely chopped
2.5 litres of chicken stock
400ml red wine
15g butter
METHOD
Soak the green lentils in cold water overnight. This will soften them and allow them to cook quickly.
Place the pork neck in a deep pot or roasting tray. Roughly chop the onion, carrots, celery and garlic add this to the pork and then add the thyme.
Then add the red wine and cover the pork with the chicken stock.
Place in the oven at 150 degrees Celsius for approximately eight hours or until the pork neck is tender.
Remove the pork from the cooking liquid and allow to cool slightly.
On a counter top place a double layer of cling film and place the pork in the middle.
Gently press the meat to form a cylindrical shape and roll in the cling film to create a smooth round shape.Tie both ends of the cylinder tightly to keep the shape.
Then place in the fridge overnight to set.
To make the sauce place the cooking liquid in the fridge overnight and remove the fat the next day.
Reduce the cooking liquid to almost a sauce consistency adding the strained green lentils to the sauce for about 20 minutes to allow them to soften slightly.
Finely chop the cabbage and blanch (keeping some of the outer leaves whole).
Fry the chopped cabbage with some finely sliced shallots and a little butter. Then wrap the cabbage mixture in a cabbage leaf as in the picture. This is best done with the use of cling film and tying a knot on the end to keep the round shape
Remove the pork from the fridge, cut into portions and reheat in the oven at 180/200 degrees Celsius for 10-12 minutes until warm all the way through.
Serve with the cabbage and lentil sauce as shown.
Enjoy!
ABOUT THE CHEF
Norbert Neylon is the chef proprietor of The Oak Room Restaurant in Cavan since 2001.
The Oak Room moved to a new purpose-built building in May of 2017 on Bridge Street in Cavan Town.
YOU MIGHT ALSO ENJOY