Smoked pork neck with chimichurri
Ingredients
for 4 person
| 350 g | smoked pork neck |
| water |
| 1 | shallot, finely chopped |
| 1 | garlic clove, squeezed |
| 1 | red chilli, deseeded, finely chopped |
| 1 tsp | sea salt |
| ½ dl | red wine vinegar |
| ¾ dl | olive oil |
| 1 bunch | coriander, finely chopped |
| 1 bunch | flat-leaf parsley, finely chopped |
| ½ bunch | oregano, finely chopped |
| 150 g | couscous |
| 1 tbsp | olive oil |
| ½ tsp | salt |
| 5 dl | water, boiling |
| ½ bunch | chives, finely chopped |
| ½ bunch | parsley, finely chopped |
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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