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    PORK NECK SANDWICH WITH HORSERADISH SAUCE AND SPROUTS AND NASTURTIUM SALAD

    Ingredients (Serves 6):

    • 800 g pork neck
    • 100 g horseradish
    • 100 ml cream
    • 100 ml mayonnaise
    • 50 g French mustard
    • 200 g cucumbers
    • 200 g Eco sprouts
    • 50 g nasturtium
    • 6 buttermilk rolls
    • 1 clove of garlic
    • 1 rosemary twig
    • Salt / Pepper / Sugar

     

    Preparation:

    • Marinate the pork neck in garlic, salt and pepper, put in a bag and roast for 2 hours in 80°C.
    • After roasting, leave it to cool and slice it into 1.5 mm thick pieces.
    • Whip the cream together with the pressed horseradish and mayonnaise.
    • Slice the cucumber into thin slices and sprinkle with salt, rinse them after 10 minutes.
    • Grill the buttermilk rolls, then add the sauce, add the sliced pork neck and decorate with sprout and marinated cucumber salad.

    Quality and safety

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