Sous-vide pork neck

Instructions

1. Dab the piece of pork neck with kitchen paper and season well with salt and pepper. Place in a vacuum bag with thyme and rosemary. Vacuum seal. Place in a 65 °C water bath and cook for 24 hours.
2. About 30 minutes before the 24 hours are up, start boiling the potatoes for the mashed potato. When cooked, peel, press through a potato ricer and mash with milk and butter. Finish with finely chopped chives.
3. Peel and halve the shallots, making sure that the roots remain attached so that the shallots do not fall apart later when cooking.
4. Steam the shallots in the meat stock for approx. 15 minutes. The stock should also reduce here for the final sauce. Warm the shallots as soon as they are ready.
5. Remove the pork neck from the sous vide bag. Add the juice to the meat stock and continue to reduce until the desired consistency is reached. Pass through a fine sieve to remove any residue.
6. Remove the rosemary and thyme from the pork neck. Brown on all sides in a very hot pan with a little olive oil.
7. When browned, remove the pan from the heat, add the butter and add the rosemary, thyme and garlic cloves to the pan. Pour the melted butter over the herbs and roast with a spoon.
8. Carve the roast and serve with mashed potatoes and shallots.