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Carpaccio-Style Pork Neck with Olive Oil Dressing

For the meat:
• 1 pork neck, approximately 1kg
• Olive oil for searing
• Salt and pepper to taste
• 1 lemon, halved

For the dressing:
• ¼ cup of Morgenster extra virgin olive oil
• 2 tablespoons sherry vinegar
• Juice of 2 lemons
• 2 large cloves of garlic
• 1 tablespoon chopped flat leaf parsley
• 1 tablespoon chopped fresh basil
• 1 tablespoon chopped fresh mint
• 2 teaspoons fennel seeds, quickly toasted in a hot pan (be careful not to burn them)
• 1 fresh chilli, chopped 
• 1 fresh vanilla bean 
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• Freshly grated parmesan cheese (preferably Reggiano)

Slice the pork neck horizontally as thinly as possible (it should look like shavings); it helps to put the meat in the freezer for 30 minutes before slicing.
Toss the meat in olive oil to cover.
Heat a non-stick frying pan over high heat until smoking hot.
Sear the pork until golden and properly cooked, about 1 minute on each side, depending on thickness of slices.
Squeeze the lemon halves over the meat and let the liquid evaporate.
Season with salt and pepper.
Remove from heat and set aside.

Place all the ingredients, except the vanilla bean, in a blender and blitz.
Halve the vanilla bean with a sharp knife and scrape the seeds into the dressing; stir to combine.
Taste for seasoning and add salt or pepper if necessary.
Use the scraped out bean as garnish on the assembled dish.

To assemble:
Pour half of the dressing over the meat and toss properly to coat all the slices.
Pour the other half of the dressing into a container to accompany the dish to the table and for guests to help themselves.
Place meat on a flat serving plate.
Scatter rocket leaves and salad greens around it.
Sprinkle freshly grated parmesan on the plate.
Serve with lots of ciabatta.

Tel: +27.218521738   Fax: +27.218520835   Email:  
P.O. Box 1616, Somerset West, 7129, South Africa
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