Pork Kneck w Beetroot Salad

Hey guys, I wanted to share this with you as it’s one of my all-time favourite recipes, especially for warming bellies in the winter. Not too many people know about this particular cut of pork - even my parents were surprised when I served it up one frosty dinner time! But if cooked properly and with the right amount of love, this meat will absolutely fall off the bone and melt in your mouth. I was inspired to bring this recipe together after reflecting on all of the places and experiences I’ve had whilst working across many landscapes, picking up various styles of cooking and blending ingredients to form my own style as a Chef along the way.

I truly believe cooking needs to be as harmonious as it does technical, and for things to work I know I need to understand the elements of my dish and how they complement each other. For this particular recipe, the natural tang of the beetroot is accented by vinegar and works so well with the soft, tender pork. It also calls for ripe, juicy cherry tomatoes - I find they’re perfect for their sweet notes - and creamy yet slightly peppery baby squash for its diverse and earthy taste. To finish this off, I love to sprinkle salty Persian feta throughout, which can be bought from any good deli (let’s do our bit to support local producers, guys) and it delivers on creamy, super buttery lushness every time. I can’t wait for you to try this!

Beetroot Salad with Persian Feta (Serves 2)

Ingredients

• 300g red medium sized beetroots (skin on)
• 120g cherry tomatoes
• 30g parsley leaf
• 30g mint leaf
• 50g of thinly sliced or shaved (on a mandolin) baby squash
• 40ml + 1 tbsp red wine vinegar (or white vinegar if preferred)
• Olive oil
• Salt

Method

1. Wash and cut beetroots
2. Set aside 3 - 4 slices for garnish later
3. Cut remaining into small sized pieces and place in a small - medium sized pot
4. Fill pot up with enough water to cover the beets and add 40ml vinegar
5. Cook over medium heat until soft
6. Once cooked, drain and leave to cool
7. Slice cherry tomatoes into halves and set aside
8. Roughly chop parsley and mint, then combine them and divide the herb mix into two bowls
9. Once beetroots are cooled, remove skin
10. In a bowl, combine beetroots, tomatoes, 1 tbsp vinegar, olive oil, salt & half of the herb mix
11. Mix together and plate them
12. In a smaller bowl, combine sliced squash, a drizzle of olive oil, sprinkle of salt and the remaining herbs
13. Once mixed, spoon on top of plated beetroots and add beet slices for a vibrant, beautiful garnish
14. Lastly, dice and service Persian feta in a small ramekin on the side and serve with hot pork dish

Spiced Roasted Pork Neck (serves 2)

Ingredients

• 500g whole pork neck
• 15g fine salt
• 10g lemon pepper ground
• 5g cumin seeds
• 4g ground coriander seeds
• 3g yellow mustard seeds
• 10g fennel seeds
• 20ml olive oil
• 15g unsalted butter at room temperature
• Large dollop of unsalted butter (cold)
• Amount needed - chicken stock
• Amount needed - cooking red wine
• Amount needed - thyme
• 3 garlic bulbs

Method

1. Pre-heat oven to 150 degrees Celsius
2. Using a pestle and mortar or blender, mix all spices and set aside
3. Combine butter and olive oil until a liquid
4. Coat pork neck with butter and oil blend, ensuring full coverage
5. Rub spices into the meat, allowing them to stick to the marinade
6. Place pork neck in the centre of a small gastro pot or deep casserole dish
7. Pour in chicken stock to cover half the joint
8. Break up garlic bulbs and toss into pan with thyme and red wine
9. Cook for 60 minutes and remove
10. Place large dollop of cold butter onto the pork and cook for a further 30 minutes to allow for caramelization
11. Serve with beetroot and feta salad on the side
12. Serve, fill up, and enjoy

Until next time,

White Collar Tradie