Slow-cooked pork neck garnished with polenta and fried meat emulsion

Place the pork neck in a tray and add vegetable stock. Cook at 93 degrees for 10 to 12 hours. Then saute the onion and the finely chopped mushrooms. The water from sauteing should evaporate. Use the resulting mixture as a stuffing for the pork neck. It must be cut into slices. When serving, sear the pork neck.

The stock that remains from the vacuum is strained and thickened with starch. The fried meat emulsion is prepared by frying the trimmings from the neck and the torn sausage in plenty of oil. Then strain the oil and set it aside. In a container add the egg white with a little vegetable stock and pour in the oil in a thin stream. Season with salt and pepper.

The polenta is prepared by frying onion and peppers. Add 5 liters of water and put in the whole quantity of polenta. Stir vigorously until cooked.

When serving, put the polenta in warmed cream with butter.