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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

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