Soak the pork neck in the brine overnight. Once brined, remove the neck and cut into 8 portions – 120g each. Tie each section with string to preserve the shape. Grill over a medium heat until tender and cooked through. Be careful with salt and pepper as the meat has been brined, so can be salty.
String the 2 stalks of rhubarb and cut the base to remove the fibrous part, then slice into 32 equal-sized pieces. Dissolve the sugar, red wine vinegar, orange juice and grenadine in a pot and then allow to cool. Add the orange zest. Vacuum seal the ingredients together in a vacuum bag. Simmer gently in a pot until just tender. Remove and cool in an ice bath.
To assemble, arrange as you like or follow the photo. On each plate, place a hot portion of pork neck, around
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