Buy all ingredients right below the recipe
Ingredients
- 1 kg pork neck, duck, or goose leg
- 8 slices sourdough bread
- 8 pcs fermented pickles
- 4-6 cloves garlic
- 10 g pea shoots
- 50 g salad
- 10 g chives
- 500 g fat
- 50 ml extra virgin olive oil
- 5 g salt
- 2 g pepper
Steps
- 1Season the meats with salt and pepper, rub with crushed garlic, and refrigerate for a few hours.
- 2Place them in a covered baking dish and put them in a 150-degree Celsius oven until completely tender. For pork neck, this can take 5-6 hours, while legs may require less time.
- 3Once they are fall-apart tender, let them cool to lukewarm, covered, then shred them. If using duck or goose, naturally remove the bones and cartilage.
- 4If you prefer a creamy texture, once it has cooled to room temperature, you can mix the meat, fat, and meat juices with an electric whisk until it forms a creamy mass.
- 5If you prefer it chunky, simply mix it with a wooden spoon.
- 6Season with salt and pepper and serve with sourdough toast, and fermented or pickled cucumbers.
Pataky Péter
Péter enjoys exploring the world's thousand-flavored playground alongside classic Hungarian dishes.
Currently, he utilizes his knowledge as a chef, restaurant consultant, in cooking shows, and as a co-owner of a sous vide meat processing plant. Taste his delicacies!