Pork neck, rhubarb, red cabbage marshmallows, blueberries

Name: Pork neck, rhubarb, red cabbage marshmallows, blueberries
Yield: Serves 8 Main Course Portions
Ingredients: 30 g castor sugar; salt and pepper – optional; 2 pieces orange zest; 30 ml red wine vinegar; 240 ml beef jus – 30ml per serving; 2 stalks rhubarb; about 1.5 l brine; 10 ml grenadine; 30 ml orange juice; 8 shards dried rhubarb – 1 shard per serving; red cabbage powder – to dust each plate; 1 kg pork neck; 50 ml blueberry confit – just over 5ml per serving; ice bath – to cool; 80 g red cabbage marshmallow – 10g per serving

Preparation info

Serves
8
Main Course Portions

Difficulty
Medium

Appears in

Mile 8

By David Higgs

Published 2018

About

One of my favourite dishes… I love the colours and flavours. I really like monotone plates, or plates with a dominant and unexpected colour. This one has amazing texture too.

Ingredients

Pork neck

1 kg pork neck
about 1.5 l brine

Method

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