Admirably

Confit Pork Neck with Celeriac Coleslaw

Slow cooked pork neck in oil, served with crushed potatoes, a julienned celeriac coleslaw, and a vibrant herb dressing.

DinnerPorkMain CourseSlow CookedConfit
Estimated Nutrition
Calories
1068.8
kcal / serving
4275.2 kcal total
Carbs
21.2g
per serving
84.6 g total
Fat
90.5g
per serving
361.8 g total
Protein
45.6g
per serving
182.4 g total
Cook Time
260
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
55
g
Sugar
For brine
CondimentsSauces
55
g
Mayonnaise
1
tsp
English Mustard
2
tbsp
White Wine Vinegar
Dairy
55
g
Unsalted Butter
Liquids
2
l
Water
For brine
Meat
1
kg
Pork Neck
Boned and skin removed
NutsSeeds
200
g
Salt
For brine
1
bunch
Rosemary
2
clove
Garlic
For brine
1
bunch
Parsley
Leaves picked and blanched
1
bunch
Mint
Leaves picked and blanched
1
bunch
Basil
Leaves picked and blanched
1
clove
Garlic
For dressing
OilsFats
2.2
l
Rapeseed Oil
2 litres for confit, 200ml for dressing, plus extra for frying
Vegetables
400
g
Waxy Potatoes
Preferably Charlotte variety, cleaned
2
piece
Carrot
Peeled and julienned
0.25
piece
Celeriac
Peeled and julienned
1
piece
Green Pepper
Burnt, peeled and deseeded
1
handful
Mustard Leaves
Large handful

Method

1
2
3
4
5
6
7
8
9
10
11
An unhandled error has occurred. Reload 🗙

Rejoining the server...

Rejoin failed... trying again in seconds.

Failed to rejoin.
Please retry or reload the page.

The session has been paused by the server.

Failed to resume the session.
Please retry or reload the page.