Cured pork neck with pickled Alexanders

Serves 4
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120 or so slices of cured pork neck

For the Alexanders

250-300g Alexanders (or you can use celery instead)
3 medium shallots, peeled, halved and finely chopped
3tbsp white wine vinegar
2tsp English mustard
1tbsp tomato ketchup
4tbsp extra-virgin rapeseed oil
Salt and freshly ground black pepper

For this dish you will need Alexanders with a fair bit of stalk. Cut the stems of the Alexanders into 3-4cm lengths. Either quarter them lengthways if they are thick, or leave the thinner ones whole, or just halved lengthways.

Bring a pan of salted water to the boil and cook the Alexanders for 3-5 minutes or until tender, then drain. Meanwhile, simmer the shallots in the vinegar and 3 tablespoons of water until the liquid has reduced by half.

Remove from the heat and whisk in the mustard, ketchup and rapeseed oil, then season to taste and add more mustard, ketchup or vinegar to taste if required. Mix the warm Alexanders with the dressing and leave to sit for about an hour.

Arrange the pork neck on serving plates with the Alexanders scattered over.