Masterclass - Slow cooked pork neck

by Cuisine | Cuisine issue #
Serves: 6Justin North's slow cooked pork neck, Jerusalem artichokes, purple sapphire potatoes, cocoa sherry jus

Serves 6 as a main course (10 as a tasting portion)

For the pork neck

1 onion, chopped
1 bulb garlic, cloves chopped
1.2kg pork neck
1 litre brown pork or veal stock
100ml dry sherry

For the Jerusalem artichokes
12 Jerusalem artichokes, scrubbed
100ml olive oil
flake salt
For the potatoes
12 Purple Heart potatoes, peeled
2 tablespoons rendered duck fat
6 sprigs of thyme
pinch flake salt
1 piece cedar wood

For the Jerusalem artichoke puree
2 tbsp non-scented oil
1 finely sliced small onion
2 cloves finely garlic
2 cups finely sliced Jerusalem artichokes
pinch flake salt
1 cup water
1 cup milk
2 sprigs thyme

To serve
100g unsalted butter, softened
200ml beetroot juice, reduced to a syrup
1 tablespoon organic cocoa
Watercress leaves to garnish

For the pork neck
Preheat the oven to 120°C.
Season the pork neck with salt then caramelise in an oven-proof casserole over a high heat until well browned in the oil. Remove and set aside. Add the onion and garlic to the casserole and gently caramelise for 10 minutes until sweet and aromatic.
Add the pork, sherry and stock to the casserole then cook in the oven for 3-4 hours until soft, moist and juicy.

For the Jerusalem artichokes

Preheat the oven to 140°C.
Place the artichokes in groups of 2-4 even-sized pieces. Drizzle with olive oil and a pinch of flake salt then wrap in foil and bake in the oven for 45 minutes.
Remove from the oven, unwrap the artichokes and peel away the skins, keeping them as intact as possible. Keep the flesh of the artichokes hot and deep-fry the skins in non-scented oil at 180°C until golden and crisp.

For the potatoes

Preheat the oven to 190°C.
Cut the potatoes into even-sized pieces. Heat the duck fat in a saucepan then add the potatoes and fry for a minute or two. Tip out on to a roasting tray and add the thyme and salt then cover with foil and bake in the oven for 25 minutes or until soft and tender.

For the puree

Heat a saucepan over moderate heat. Add the oil followed by the onion and garlic. Fry gently, without colouring, for a few minutes or until sweet and translucent.
Add the sliced artichokes and continue to cook until aromatic, then add a pinch of flake salt and the remaining ingredients.
Cover with a cartouche (a round of baking paper) and cook gently for 12 minutes until soft. Puree to velvet smooth in an upright bar blender.

To serve
Mix together the butter, beetroot juice and cocoa, then refrigerate. Check the pork liquor – it may need further reducing to correct the flavour and consistency. Once you’re happy with the liquor, whisk the butter mixture into it just before serving. Carve the pork into 6 large chunks, drizzle with the sauce, add the artichokes, crisps and potatoes, finish with the chickweed leaves and serve with the Jerusalem artichoke puree.

Watch Justin North create this dish for our Masterclass series.


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