Pork neck with bone, grilled potatoes, caramelized vegetables and mushroom sauce
Ingredients (Serves 4):
800 g pork neck
600 g grill-ready potatoes
500 g coloured carrots
50 g pepper
100 g bolete mushrooms
2 white onions
2 red onions caramelised in honey
2 cloves of garlic
200 ml heavy cream (36%)
10 g pea sprouts
Season the pork neck with salt and pepper, then set aside for 2 hours.
Grill the meat for 2 minutes on each side, then move over to a pan and fry in lard for 2 minutes on each side, then set in aside in a warm place until serving.
Cook the vegetables, then cut them and season with salt and pepper.
Grill the potatoes seasoned with sea salt in 180°C for 40 minutes, cut into pieces before serving.
Peel the coloured carrot, cook it and fry in butter.
Add a sprinkle of salt and sugar, then add the caramelized red onion.
Chop the onion and garlic into cubes, clean and slice the boletes, fry the onion and garlic on butter, add the wine and wait for it to evaporate, add the mushrooms and let them caramelise for a while, add the cream, reduce and season to taste.
Serve with chopped pepper and sea salt, decorate with pea sprouts.