Pork Neck

| Madras | Banana | Granola | Cilantro |

This is a great pork dish, also very popular among our guests. The Pork Neck itself is locally sourced and has a nicely balanced marbling. It is cured for 3 days in brine which includes smoked wood chips from a locally famous and extremely fragrant kind of wood. It is then washed and slow cooked for about 4 hours. We serve it with banana which is first baked and turned into fluid gel, giving the dish a nice sweetness. The dish is then paired with yellow curry fluid gel and granola containing local nuts and a sauce made of long leaf coriander, milk, cream, and potatoes blended together.  This dish is a flavor-some combination not to miss!

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