Braised pork and hazelnut gremolata toasts

Step 1/8

• 1 kg pork neck
• 2 onions
• 2 carrots
• 4 cloves garlic
• salt
• pepper

• oven
• cutting board
• knife

Preheat oven to 85°C/185°F. Season the pork neck all over with salt and pepper. Halve the onions, roughly chop carrots, and crush most of the garlic cloves.

Step 2/8

• 2 tsp cumin seeds
• 660 ml dark beer
• vegetable oil (for frying)

• ovenproof pot (large)

Heat a large pot over medium-high heat. Add vegetable oil, then sear the pork shoulder on all sides, approx. 2 min. per side. Add the cumin seeds, vegetables, and dark beers. Bring to a simmer, then cover and transfer to the oven.

Step 3/8

• oven

Bake at 85°C/185°F for approx. 6 hrs., until pork is completely fork tender and cooked all the way through.

Step 4/8

• 50 g hazelnuts

• baking sheet

Once the pork is cooked, make the hazelnut gremolata, toast the hazelnuts on a baking sheet at 150°C/300°F for approx. 10 min. or until golden and fragrant. Let cool.

Step 5/8

• 1 clove garlic
• 15 g parsley
• 10 g chives
• 1 lemon
• ½ tsp pink peppercorns

• cutting board
• knife
• fine grater
• citrus press
• mortar and pestle

Mince remaining garlic, parsley, and chives. Zest lemon and juice half the lemon. Roughly grind pink peppercorns in a food processor or mortar and pestle. Finely chop hazelnuts.

Step 6/8

• 6 tbsp olive oil
• salt

• frying pan
• bowl

Heat one third of the olive oil in a pan over medium-high heat and add the garlic and pink peppercorns. Swirl the pan and let cook for approx. 2 min. then transfer to a bowl. Add the lemon zest, hazelnuts, remaining olive oil, lemon juice, chopped parsley, and chives. Season to taste with salt, then add some more olive oil, if needed. Stir well.

Step 7/8

• cutting board
• knife
• fine sieve
• saucepan

Once the pork is cooked, remove from the oven and the pot and slice. Strain the roasting pan juices through a sieve and reduce sauce in the saucepan over medium heat until thickened.