Pork neck in oil cooking
I n g r e d i e n t s
- 1 kg Fresh pork neck
- Salt
- Extra virgin olive oil
- Bay leaves
I n s t r u c t i o n s
- Trim the pork capocollo, cut it into 200-gram thick slices.
- Place each slice in a vacuum-packing bag, add oil, salt and bay leaf.
- Seal and cook in Ronner or steam oven for 12 hours at 56°.
- Serve with Fleur de Sel.
