[Skip to Content]

Braised neck of pork with rye and onion-apple compote

braised neck of pork with rye and onion-apple compote 580x360

Serves 4

Braised pork
600 gr neck of pork, in cubes
2 tsp. rapeseed oil
4 shallots
400 gr celery
150 gr roasted, split rye
8 dl chicken stock
2-3 dl water
2-6 tbsp gastrique
salt and pepper
parsley, thyme and chervil

Onion-apple compote
2 red onions
1 dl cherry vinegar
4 tsp. sugar
2 apples

Gastrique
1,25 dl balsamic apple or plum vinegar
100 gr sugar

How it’s done
Prepare the vegetables by peeling the shallots, red onions and celery, and cutting the onions into 6-8 boats depending on size and the celery into cubes.

Gastrique - Melt the sugar to caramel in a pan or in a heavy-based saucepan. Pour in the vinegar and let it cook until caramel is dissolved, and the mass has the consistency of syrup with bitter, sour and sweet tones. Keep the gastrique in a bottle in the refrigerator or on the kitchen shelf.

Braised pork
 - Sear the pork in the oil in a very hot pan with high sides or in a wide bottomed saucepan. When the meat has a nice brown colour, add the shallots and celry and let them get some colour before adding the rye and covering the ingredients with stock, water and gastrique. Let it all simmer for approx. 40 minutes, until tender.

Compote - Bring the vinegar and sugar to a boil, add the red onions and heat it all the way through. Remove the cores from the apples, cut them into cubes and mix them with the onions, and remove the compote from the stove.

Dinnertime - Chop all the herbs finely, and mix them with the hot stew and serve with the sweet onion and apple compote.

Source: Ny Nordisk Hverdagsmad. Spis efter årstiden page 26-27