Farm-raised pork and cuttlefish, Grand Cru Exclusive Selection Nepal Lamjung
30
Medium
Here is what you need
Ingredients
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- 500 gr. Pork neck
- 1 pig head
- 50 gr. Creme fraiche
- 10 gr. Nepal Lamjung
- butter
- 500 gr. cuttlefish
- 50 gr. Smoked bacon
- 2 minced shallots
- 2 tablespoons parsley
- 1 dl. cream
- 100 gr. lentils
- 100 gr. beans
- 100 gr. spelled
- 100 gr. Oak seaweed
- 50 gr. squid Ink
- ½ celeriac
- ½ celery
- 3 onions
- 1 bunch of parsley
- 1 bunch lovage
- black pepper
- sea salt
Materials
How to make !
- The pork neck and head are first pickled overnight in seawater with 10% extra salt and trimmings
onion, parsley, lovage and some crushed black pepper. We let them simmer here for a 3-4 hour
period or until they are cooked. Once we have picked the meat from the head, we chop it and role tightly in plastic wrap to form a sausage. After, we let them cool and cut into slices. We also chill
the necks and we later cut into cubes, which we fry in hot butter and finish with the squid ink.
The beans and the spelt are first soaked and then cooked in the broth of pig heads and necks. The
lentils are also cooked in the broth, with the addition of Nepal Lamjung.
The oak seaweed is first dried and then deep fried.
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Farm-raised pork and cuttlefish, Grand Cru Exclusive Selection Nepal Lamjung
- 30
- Medium
Materials
Recommended Nespresso coffees
Ingredients
- 500 gr. Pork neck
- 1 pig head
- 50 gr. Creme fraiche
- 10 gr. Nepal Lamjung
- butter
- 500 gr. cuttlefish
- 50 gr. Smoked bacon
- 2 minced shallots
- 2 tablespoons parsley
- 1 dl. cream
- 100 gr. lentils
- 100 gr. beans
- 100 gr. spelled
- 100 gr. Oak seaweed
- 50 gr. squid Ink
- ½ celeriac
- ½ celery
- 3 onions
- 1 bunch of parsley
- 1 bunch lovage
- black pepper
- sea salt
Inspirations
How to make !
- The pork neck and head are first pickled overnight in seawater with 10% extra salt and trimmings
onion, parsley, lovage and some crushed black pepper. We let them simmer here for a 3-4 hour
period or until they are cooked. Once we have picked the meat from the head, we chop it and role tightly in plastic wrap to form a sausage. After, we let them cool and cut into slices. We also chill
the necks and we later cut into cubes, which we fry in hot butter and finish with the squid ink.
The beans and the spelt are first soaked and then cooked in the broth of pig heads and necks. The
lentils are also cooked in the broth, with the addition of Nepal Lamjung.
The oak seaweed is first dried and then deep fried.