Grilled Pork Neck with Beurre de Paris and Puree
Preparation time: 1 h and 20 min. Serves 4-5.
Ingredients
| 700 г | bone-in pork neck (Порция свежест) |
| 500 г | German butter (2 x 250 g, Pilos) — for the butter |
| — | fresh parsley (30–40 g) |
| 20 г | fresh dill |
| 15 г | finely chopped onion |
| 15 г | finely chopped garlic |
| 20 г | fresh basil |
| 10 г | fresh rosemary |
| 15 г | fresh thyme |
| 20 г | wild leek/ramson |
| — | red paprika (1 pinch) |
| — | black pepper and salt (1 pinch) |
| — | Dijon mustard (Duc de Coeur, 20–30 g) |
| 30 г | ketchup (Kania) |
| — | anchovies (3–4, optional) |
| 20 г | capers |
| — | juice and zest of ½ lemon |
| — | juice and zest of ½ orange |
| 20 мл | brandy or cognac |
| 20 мл | liqueur wine |
| — | Worcestershire sauce (5–6 drops) |
| 200 мл | cooking cream (Pilos) — for the puree |
| 300 г | carrots |
| 300 г | boiled beetroot |
| 100 г | German butter (Pilos) |
| — | salt and black pepper |
Instructions
Start with preparing the butter. Put all the fresh herbs in a food processor and blend them very finely. Add the butter (previously left at room temperature for about an hour to soften), cut into cubes, and blend again until a smooth mixture is obtained. Then add the remaining ingredients and blend again. For the recipe use no more than 80 g of butter. The rest is frozen in cling film in portions of 20 g for future use. Season the pork neck with salt and black pepper and sear it on both sides on a grill or grill pan with a little olive oil until golden. Transfer the chops to a baking tray, place 20 g of butter on each and bake in an oven heated to 180°C with only the top element on for 5–10 min. Meanwhile, boil the carrots, season them with salt and black pepper and blend with half of the cream and butter. Return to the pot on the stove and bring to a boil. Heat the boiled beetroot in a little boiling water to melt the butter. Blend it, season with salt and black pepper, pour in the cream and leave on very low heat to come to a boil. Serve the two purees as a garnish to the roasted pork neck.