Pork Neck with Spring Vegetables
Pork Neck with Spring Vegetables
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 906
- Total Fat
- 67
- Saturated Fat
- 26
- Carbohydrates
- 34
- Dietary Fiber
- 8
- Sugar
- 8
- Protein
- 43
- Cholesterol
- 179
- Sodium
- 1333
- Total: 55 min
- Prep: 15 min
- Cook: 40 min
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 906
- Total Fat
- 67
- Saturated Fat
- 26
- Carbohydrates
- 34
- Dietary Fiber
- 8
- Sugar
- 8
- Protein
- 43
- Cholesterol
- 179
- Sodium
- 1333
- Total: 55 min
- Prep: 15 min
- Cook: 40 min
Ingredients
3/4 pound pork neck fillet, rolled and tied
Salt
Espelette powder or hot paprika, for sprinkling
2 tablespoons olive oil
4 sprigs fresh thyme
2 bay leaves
3 1/2 tablespoons butter
1/2 pound small potatoes, unpeeled and halved
1 clove garlic, diced
12 stalks asparagus
2 ounces smoked bacon, diced
2 roasted long red peppers, julienned
Directions
- Sprinkle the pork all over with salt and espelette powder. Heat a flameproof cocotte or medium saucepan over high heat and add the oil. Sear the pork neck on all sides, turning occasionally. Add 2 sprigs thyme, 1 bay leaf and half of the butter and allow it to foam; baste all sides of the pork and cook for 8 minutes. Remove the pork and allow to rest.
- Meanwhile, add the potatoes and garlic to the pan, sprinkle with another pinch of salt and cook for 10 minutes. Add the remaining butter, thyme and bay leaf and cook 1 minute, then add the asparagus and bacon and cook, stirring, for 2 minutes. Add the red peppers and return the pork back to the pan. Cover and cook 4 more minutes.
- Remove the pork and slice it into 3/4-inch-thick pieces, then transfer to a serving platter with the vegetables. Serve with more salt and espelette powder on the side.
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