Buy all ingredients right below the recipe
INGREDIENTS
- 4 slices (approx. 800 g) sous vide Pork Neck steak
- 1 kg potato
- 200 g frozen green peas
- 1 pc (approx. 150 g) onion
- 4 cloves (approx. 40 g) garlic
- 100 g pickled pearl onions
- Fresh chives
- Fresh parsley
- 200 g duck or goose fat for frying the potatoes
- Salt
- Pepper
- A little marjoram
- Sugar
- Butter
- 150 g smoked Transylvanian bacon
INSTRUCTIONS
- 1Blanch the peas in salted and sugared water for a few minutes, then cool them in ice water. Blend a portion of them with a little melted butter until smooth, then pass through a fine sieve. This will be the pea puree.
- 2Boil the potatoes in salted water until tender, then drain and spread them out to cool. Afterwards, fry them in fat until golden brown.
- 3Cut the bacon into strips, fry it in a pan until crispy, and remove it from the fat.
- 4Place the meats in their bags into warm water for 15 minutes, then unwrap them, pour off the liquid, and set aside. In the remaining fat, fry the sliced sous vide pork neck, then add the chopped onion, garlic, and pearl onions.
- 5Once browned, return the bacon, toss in the fried potatoes, season with marjoram and freshly ground black pepper, then add the liquid poured from the bag. Serve with pea puree and whole green peas. Sprinkle with fresh herbs and spring onions.
Tip
Instead of pork neck, other sous vide meats can also be used. It can also be prepared without green peas.
Pataky Péter
Péter enjoys exploring the world's thousand-flavored playground alongside classic Hungarian dishes.
Currently, he utilizes his knowledge as a chef, restaurant consultant, in cooking shows, and as a co-owner of a sous vide meat processing plant. Taste his delicacies!