Pork Neck Larded with Apple and Pear, and Pea Puree
Roast pork neck studded with slices of apple and pear, served with a creamy pea and potato puree.
⏱️ Prep: 60 min
Ingredients
| 600 г | pork neck |
| ½ | apple |
| ½ | pear |
| 1 | sprig of thyme |
| 1 | sprig of rosemary |
| 200 г | canned peas (Chira) |
| 600 г | potatoes |
| 80 мл | cooking cream (Pilos) |
| 50 г | German butter (Pilos) |
| — | salt and black pepper |
Instructions
Prep time: 60 min. Serves 4–5.
- Wash and peel the pear and apple and cut them into thin lengthwise slices. Make several crosswise cuts in each chop and tuck pieces of apple and pear into each pocket formed.
- Season the now-larded pork neck with salt, black pepper and the finely chopped thyme and rosemary. Place it in a suitable pan without water and without additional fat and bake for 50 minutes in an oven preheated to 180°C.
- Boil the peeled potatoes and drain them. Add 200 g of drained peas, as well as the cream heated on the stovetop and the melted butter. Puree and season with salt and black pepper.
- Serve the larded pork neck with a garnish of pea puree.