Pork Neck with Spring Vegetables
- 3/4 pound pork neck fillet, rolled and tied
- Espelette powder or hot paprika, for sprinkling
- 2 tablespoons olive oil
- 4 sprigs fresh thyme
- 2 bay leaves
- 3 1/2 tablespoons butter
- 1/2 pound small potatoes, unpeeled and halved
- 1 clove garlic, diced
- 12 stalks asparagus
- 2 ounces smoked bacon, diced
- 2 roasted long red peppers, julienned
Sprinkle the pork all over with salt and espelette powder. Heat a flameproof cocotte or medium saucepan over high heat and add the oil. Sear the pork neck on all sides, turning occasionally. Add 2 sprigs thyme, 1 bay leaf and half of the butter and allow it to foam; baste all sides of the pork and cook for 8 minutes. Remove the pork and allow to rest.
Meanwhile, add the potatoes and garlic to the pan, sprinkle with another pinch of salt and cook for 10 minutes. Add the remaining butter, thyme and bay leaf and cook 1 minute, then add the asparagus and bacon and cook, stirring, for 2 minutes. Add the red peppers and return the pork back to the pan. Cover and cook 4 more minutes.
Remove the pork and slice it into 3/4-inch-thick pieces, then transfer to a serving platter with the vegetables. Serve with more salt and espelette powder on the side.