Pork Neck Recipe

Season and Rest

Dry the pork neck with paper towels. Rub olive oil over the meat, then season all over with 18 g kosher salt and 2 tsp freshly ground black pepper. Tuck the smashed garlic cloves and thyme sprigs around the meat. Cover and refrigerate for at least 2 hours or up to overnight to let seasoning penetrate.

Sear and Roast

Preheat oven to 160°C (320°F). Heat an oven-safe skillet or roasting pan over medium-high heat. Sear the pork neck on all sides until deeply browned, about 3–4 minutes per side. Add the pan to the oven and roast until an instant-read thermometer inserted into the thickest part reads 68–70°C (about 1 to 1¼ hours depending on size). Remove pork and let rest 15–20 minutes before slicing. Reserve pan juices for the jus.

Preheat oven to 220°C (430°F). Pat the scored pork skin very dry with paper towels. Toss the skin with 10 g kosher salt and 1 tsp baking powder so it is evenly coated. Place skin on a wire rack over a baking tray. Roast at high heat for 20–30 minutes until puffed and crisp. If not crisp enough, increase the oven to 240°C (465°F) for a few minutes—watch closely to avoid burning. Cool and break into shards. Keep in an airtight container until plating.

Place potatoes in a medium saucepan and cover with cold salted water. Bring to a boil and cook until just tender when pierced, about 10–12 minutes depending on size. Drain and set aside.

In a large skillet, heat 1 tbsp olive oil and 40 g butter over medium-high heat. Add the drained potatoes and sear until golden on several sides, about 6–8 minutes. Pour in 200 ml beer and add 1 tsp chopped rosemary, 6 g salt and 1 tsp black pepper. Reduce heat to medium and simmer until the beer evaporates and the potatoes are glazed, about 6–8 minutes. Keep warm until plating.

Place 500 g chopped topinambour in a pot and cover with cold salted water. Bring to a simmer and cook until very tender, about 15–20 minutes. Drain well and return to the pot to dry briefly over low heat for 1–2 minutes.

Transfer the cooked topinambour to a blender or use an immersion blender. Add 80 ml heavy cream, 30 g butter, 30 ml milk (if using) and 4 g salt, 1 tsp white pepper. Blend until completely smooth and velvety, adding milk a little at a time to reach desired consistency. Keep warm; reheat gently if needed.

In a saucepan, warm 1 tbsp olive oil over medium heat. Add the finely chopped shallot and crush the garlic clove; sauté until translucent, about 2–3 minutes. Add 1 tsp tomato paste and cook for 1 minute to remove raw flavor.

Deglaze the pan with 100 ml beer, scraping up any browned bits (also deglaze the pork roasting pan with a splash of beer or stock and add to the saucepan). Add 500 ml beef/veal stock and 2 thyme sprigs. Bring to a simmer and reduce by about one-third until slightly thickened, 12–15 minutes.

Strain the jus through a fine-mesh sieve into a clean saucepan, press solids to extract flavor, and return to low heat. Whisk in 20 g cold butter piece by piece to mount and create a glossy finish. Season with 2 g salt and 1 tsp black pepper to taste. Keep warm.

Slice rested pork neck into 1–1.5 cm thick slices. Rewarm slices briefly in the jus or a hot pan to take the chill off (30–60 seconds per side).

On each plate, spoon a generous quenelle or smear of topinambour purée. Arrange beer potatoes beside the purée. Fan 3–4 slices of pork neck over the purée and spoon warm jus around and lightly over the meat. Scatter pomegranate seeds over the potatoes and purée for bright acidity and texture. Break pork crackling into shards and place a piece leaning against the pork slices for crunch. Finish with microgreens or parsley and a drizzle of finishing olive oil.

Serve immediately so crackling stays crisp and jus hot.