Pork Neck & Pear Mustard
by
Quinten Calliauw
Here we have a perfectly grilled pork neck seasoned in a sage marinade and accompanied by an unctuous purée of burnt pear with mustard. A perfect dish for any occasion!
- Level
Intermediate
- Cooking
16h+
- Overral
18h+
- Ready
Flaky Salt
to taste
Sage Marinade
Sage
150gRapeseed Oil
800mlFennel Seeds
20gGarlic
3 clovesHoney
80gMustard
50gLemon
1Ground Black Pepper
2gCoarse Salt
20g
Grilled Pork Neck
Pork Neck
1kgButter
80g
Burnt Pear Mustard
Pear
1.5kgMustard
80gTarragon Vinegar
115gCinnamon Stick
2Star Anise
2Brown Sugar
300g
Equipment
Hand Blender
Grill
Aluminum Foil
Charcoal
Kitchen Scale
Flaky Salt
to taste
Sage Marinade
Sage
150gRapeseed Oil
800mlFennel Seeds
20gGarlic
3 clovesHoney
80gMustard
50gLemon
1Ground Black Pepper
2gCoarse Salt
20g
Grilled Pork Neck
Pork Neck
1kgButter
80g
Burnt Pear Mustard
Pear
1.5kgMustard
80gTarragon Vinegar
115gCinnamon Stick
2Star Anise
2Brown Sugar
300g
Equipment
Hand Blender
Grill
Aluminum Foil
Charcoal
Kitchen Scale
Pork Neck & Pear Mustard
Quinten Calliauw
Place 150g of sage leaves in a jug
Add 800ml of rapeseed oil
Add 20g of coarse salt and 2g of ground black pepper
Add 3 garlic cloves and 20g of fennel seeds
Add 80g of honey and 50g of mustard
Add the zest of 1 lemon
Blend until well combined. The sage marinade is ready
Cut 1kg of pork neck into 5cm thick pieces
Place the pork in a container. Pour the Sage Marinade over, rubbing it evenly over the meat
Cover with cling film and take it to the fridge. Let it rest overnight to marinate
Remove from the refrigerator and place the meat on a tray lined with paper towels. Let the paper soak up the excess oil for at least 2h before cooking to bring it to room temperature
Preheat the oven to 200°C
Add 1.5Kg of pears to a baking tray and bake for 1h until dark brown
Peel the pears, remove the core, and transfer the pulp with the cooking liquid to a separate container
Add 300g of brown sugar and 115g of tarragon vinegar to a pan over low heat
Add 2 cinnamon sticks and 2 star anise
Add 80g of mustard, stir and let it cook until the sugar dissolves
Add the baked pears and their liquid to the pan
Stir and let it simmer until most of the liquid has evaporated
Turn off the heat and remove the spices
Transfer the baked pears to a tall recipient and blend with a hand blender until smooth
Transfer to a storage container. The burnt pear mustard is ready
Light the grill
Grill the pork on both sides until golden brown
Move the meat up on the grill. It should be at least 30cm from the hot coals. Turn the meat every 5m until you reach a core temperature of 56°C
Remove from the heat and transfer to a tray
Addd 80g of butter and cover with aluminum foil
Let it rest for 30m to set the juices
Slice the meat. The grilled pork neck is ready
Plate Grilled Pork Neck slices and drizzle some of the butter and juices from the cook
Season with flaky salt and black pepper to taste
Add a tablespoon of the Burnt Pear Mustard. The pork neck & pear mustard is ready
Enjoy!