Recipes

Pork neck jambon, comte, mustard, daikon

Serves 6 people
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Ingredients

Pork neck Jambon

  • •
    500g Pickled Kurobuta Pork neck
  • •
    2 Spring rosemary, pickled and finely chopped
  • •
    4 sprig thyme, finely chopped
  • •
    1 tbsp ground black pepper
  • •
    30ml Veg oil

Comte sauce

  • •
    75g grated comte
  • •
    100g Full cream milk

Pickled daikon

  • •
    100g white wine
  • •
    50g water
  • •
    75g chefs white balsamic
  • •
    50g castor sugar
  • •
    1 piece star anise
  • •
    2 sprig thyme
  • •
    ¼ piece daikon radish, peeled and finely shaved on mandolin around 1mm thick

Honey Mustard Dressing

  • •
    50g honey
  • •
    50g Clear apple juice
  • •
    20g tamari
  • •
    25g Chardonnay vinegar

Method

  1. 1.
    Preheat oven to 180C.
  2. 2.
    Rub Pork with oil, rubbed chopped herbs & fennel seeds, place onto tray with wired rack.
  3. 3.
    Roast Pork in oven, low fan for 20-30 minutes depending on thickness. Using a meat thermometer, test the internal temperature to 52C, allow to rest & cool completely.
  4. 4.
    Pork should be medium - rare by the time it cools down.
  5. 5.
    Store Pork in the fridge overnight.
  6. 6.
    Remove from fridge, slice pork into 1.5mm slices ( 20 slices )or desired thickness.
  7. 7.
    For the comte sauce:
  8. 8.
    Bring Milk to the boil. Remove from heat, and add grated comte.
  9. 9.
    Whisk well to combine. Adjust consistency with little more milk ( if needed ) Sauce should be able to drizzle when room temp.
  10. 10.
    Start preparing the pickled Daikon
  11. 11.
    Bring all ingredients except daikon to a boil. Allow to cool overnight.
  12. 12.
    Place sliced daikon into a deep container, with a pinch of salt & cover (not too much) with cold pickling liquid, allow to sit for minimum 3 hr.
  13. 13.
    For the Honey mustard:
  14. 14.
    Make a caramel with honey (amber). Deglaze with apple juice + soy. Bring to a high boil, remove from heat. Allow to cool.