Pork neck

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

Rhubarb

• 2 stalks rhubarb
• 30 g castor sugar
• 30 ml red wine vinegar
• 30 ml orange juice
• 10 ml grenadine
• 2 pieces orange zest
• ice bath – to cool
• 80 g red cabbage marshmallow – 10g per serving
• 50 ml blueberry confit – just over 5ml per serving
• 8 shards dried rhubarb – 1 shard per serving
• 240 ml beef jus – 30ml per serving
• red cabbage powder – to dust each plate

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.