Pork neck, rhubarb, red cabbage marshmallows, blueberries

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Preparation info

  • Serves


    Main Course Portions
    • Difficulty


Appears in

Mile 8: A book about cooking

Mile 8

By David Higgs

Published 2018

  • About
Five Hundred at The Saxon

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.


Pork neck

  • 1 kg pork neck
  • about 1.5 l brine
  • salt and pepper – optional



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 120 g. Spoon 3 dollops (10g) of the red cabbage marshmallow onto each plate. Spoon over about 5ml of the blueberry confit as desired and arrange 4 pieces of rhubarb and 1 shard dried rhubarb on each plate. Drizzle 30 ml beef jus as shown, and finish with a dusting of red cabbage powder.