Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Pork neck
Chimichurri
Couscous
How it's done
Pork neck
Place the meat in a pan of simmering water, cover and cook for approx. 1 hr.
Chimichurri
Mix the shallot, garlic, chilli and salt in a bowl. Add the vinegar, cover and allow to infuse for approx. 10 mins. Stir in the oil and herbs.
Couscous
In a bowl, mix the couscous with the oil and salt, pour the water over the top, cover and leave to absorb for approx. 5 mins. Fluff up the couscous with a fork, mix in the herbs. Carve the meat into thin slices, serve with the couscous. Drizzle the chimichurri on top.
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