Confit pork neck with cereliac coleslaw

Preparation time 2 hour
Serves 4

Ingredients

For the pork
- 2 litres/3½ pints water
- 55g/2oz sugar
- 200g/7oz salt
- 1 bunch rosemary
- 2 garlic cloves
- 1kg/2lb 4oz pork neck, boned and skin removed
- 2 litres/3½ pints rape seed oil
- 400g/14oz waxy potatoes , preferably Charlotte variety, cleaned
- 55g/2oz unsalted butter

For the coleslaw
- 2 carrots , peeled and julienned
- ¼ celeriac , peeled and julienned
- 55g/2oz mayonnaise
- salt and freshly groundblack pepper.

For the dressing
- 1 bunch parsley , leaves picked and blanched
- 1 bunch mint , leaves picked and blanched
- 1 bunch basil , leaves picked and blanched
- 1 tsp English mustard
- 2 tbsp white wine vinegar
- 200ml/7floz rapeseedoil
- 1 clovegarlic
- 1 green pepper , burnt,peeledand deseeded
- 1 large handfulof mustard leaves

Method
1. For the pork, place the water, sugar,salt, rosemary and garlic in a large pan and bring to the boil. Take the pan off the heatand when the liquidis cold add the pork, coverthe pan and leave for 10 hours.
2. Preheatthe ovento 150C/300F/Gas 1. Remove the pork from the brine,wash well in cold water thenplace into a casserole.
3. Cover the pork with the rapeseedoil, place a lid on the casseroleand cookin the ovenfor four hours. To testthatit is cooked,insert a metal skewerinto the meat– if it slides in easily, the pork is cooked.
4. Remove the casserolefrom the ovenand setaside. When the pork is cool, remove it from the oil, form it into a cylinder shape thenwrap tightlyin clingfilm. Place in the fridgeto chill and firm up.
5. Meanwhile, cookthe potatoesin salted water, drain, add the butter and lightly crush with a fork.
6. To makethe coleslaw, mix all the ingredientstogetherin a bowl and seasonwith salt and freshly groundblack pepper.
7. For the dressing,place all the ingredientsexceptthe mustard leavesin a food processorand blenduntilsmooth. Season with salt and freshly groundblack pepper.
8. Cut the pork into 2cm/¾in thickslicesand peeloff the cling film. Pour a drizzle of rapeseedoil in a non-stick pan and fry the pork untilgolden-brown on both sides.
9. To serve, spoonsomecoleslaw onto the servingplates and place the potatoesbesideit. Dress the mustard leavesin a little of the dressing. Place the pork on topof the potatoes, spoonover somedressingand serve the mustard leaves alongside.