Pork Neck

Preparation info

  • Difficulty


Appears in


By Brent Savage

Published 2010

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  • 1 × 1.2 kg (2 lb 10 oz) piece of Berkshire pork neck
  • 90 ml (3 fl oz) olive oil
  • sea salt and freshly ground black pepper


Heat a saucepan of water to 59°C (138°C). Trim the excess fat from the pork and cut widthways into 6 equal portions. Season with salt and pepper. Place each in a small vacuum-seal or zip-lock bag with 3 teaspoons of oil. Follow the Masterclass on sous-vide cooking and cook the pork neck for 3½ hours. Remove the pork from the bags and thinly slice. Set aside and keep warm.