Pork neck, rhubarb, red cabbage marshmallows, blueberries


Preparation info

  • Serves


    Main Course Portions
    • Difficulty


Appears in

Mile 8: A book about cooking

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.


Pork neck

  • 1 kg pork neck
  • about 1.5 l brine


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