Confit neck of Old Spot pork recipe from Tommy Garrett at Glyndebourne
For the brine
2 litre/3 ½ pints-water
1 tsp-fennel seeds
2kg/4lb 8oz-pork neck,
boned and skinned
For the confit
½ tsp-fennel seeds
1 tsp- coriander seeds
2 litre/3 ½ pints-duck fat
1.For the brine, place all the ingredients, except for the pork, in a large pan and bring to the boil. Remove from the heat and allow to cool. Once cold, place in the pork, cover and leave for 10 hours, or overnight.
2.Preheat the oven to 150c/300f/gas 1. Remove the pork from the brine, wash well in cold water then place into a casserole pan.
3.Cover the pork with the duck fat and all other ingredients, cover with a lid and cook in the oven for 4 hours. To test that it is cooked, insert a metal skewer into the meat, if it slides in easily, the pork is cooked. Allow to cool a little in the duck fat.
4.Remove the pork from the duck fat, when cool enough to handle, form into a cylinder shape by hand then wrap tightly in cling film and chill till firm.
5.Cut into 1 inch thick slices, remove the cling film and caramelise in a hot pan, basting with plenty of foaming butter.