Name: Pork neck with clams & Jerusalem artichokes
Yield: Serves 4
Ingredients: 1 kg rindless pork neck or shoulder, in one piece; a little olive oil; 1 kg live fat palourde clams, well scrubbed; 1 large glass white wine or water (about 200 ml); 3 large banana shallots, finely sliced; 6 Jerusalem artichokes; 2 big bay leaves; 3 garlic cloves, finely sliced; flaked sea salt and black pepper; 1 lemon, halved; a fistful of finely chopped curly-leaf parsley

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Good Table

By Valentine Warner

Published 2013

About

This recipe is the child of some defrosted pork neck, borderline clams and slightly wizened artichokes, but it proved to be so good that I now cook it regularly. You could also use pork shoulder. You do not want the pork rind in this dish, but reserve it, as it is useful in many other dishes - boil it until it is soft, then fry it hard and mix with capers, finely chopped shallot and a fresh dressing and serve it with salad leaves, or just poach it and eat it warm with capers.