Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Trim 1 kilogram of pork neck of excess fat and pat dry.

2. 2

   In a small bowl, combine 1 tablespoon finely minced preserved lemon peel, 1 teaspoon ground caraway seeds, 0.5 teaspoon dried marjoram, 2 cloves minced garlic, 0.5 teaspoon salt, and 0.25 teaspoon black pepper, then rub this mixture evenly over the pork.

3. 3

   Place the seasoned pork into a vacuum-sealable bag and seal, then cook in a sous-vide water bath at 63 degrees Celsius for 16 hours.

4. 4

   After the sous-vide bath, remove the pork from the bag, reserving all juices, then dice 1 large onion, 2 medium carrots, and 1 small celery root into 1-inch pieces.

5. 5

   Heat 2 tablespoons of neutral oil in a large Dutch oven over medium-high heat, sear the pork neck on all sides until deeply golden brown for about 3-4 minutes per side, then remove the pork and set aside, adding the diced 1 large onion, 2 medium carrots, and 1 small celery root to the same pot and sauté for 8-10 minutes until softened and lightly browned, scraping up any browned bits from the bottom.

6. 6

   Deglaze the pot with 1 cup of chicken broth, scraping the bottom to release any flavorful browned bits, then add the reserved pork juices from the sous-vide bag along with another 2 cups of chicken broth to the pot, bringing the mixture to a gentle simmer, returning the seared pork neck to the pot, covering, and letting it simmer gently in the sauce for 20-30 minutes, allowing the flavors to meld and the meat to warm through completely.

7. 7

   Remove the pork and slice it into 1-inch thick medallions, then carefully blend the sauce and vegetables using an immersion blender until mostly smooth, incorporating an additional 0.5 tablespoon finely minced preserved lemon peel, and finally stirring in 0.5 cup of sour cream until fully combined and warm through, ensuring it does not boil.

8. 8

   Arrange the sliced pork neck on plates and generously spoon the root vegetable and preserved lemon sauce over the meat, garnishing with 2 tablespoons of freshly chopped parsley, and serve immediately with traditional Czech bread dumplings.