Pork with Jerusalem artichokes


Preparation info

  • Difficulty


  • Serves


Appears in

One Knife, One Pot, One Dish

One Knife, One Pot, One Dish

By Stéphane Reynaud

Published 2017

  • About
160°C oven


  • 5 garlic cloves
  • 800 g Jerusalem artichokes
  • 2 kg coarse salt
  • 1 kg pork neck
  • 1 bunch coriander

1 casserole dish

1 chopping board


Peel the garlic and slice thinly.

Peel the Jerusalem artichokes.

Layer the bottom of the casserole dish with coarse salt and then arrange the Jerusalem artichokes and pork neck on top.

Sprinkle with garlic and coriander, then cover it all with salt.

Cook in the oven for 2 hours. Rest for 15 minutes before serving.