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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

Pork Neck Sandwich With Horseradish Sauce

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.