David Chang's pork neck with succotash
Photo and recipe: courtesy of Phaidon Press
For its latest cookbook, Coco, Phaidon Press turned to 10 world-leading chefs – Ferran Adrià, Mario Batali, Shannon Bennett, Alain Ducasse, Fergus Henderson, Yoshihiro Murata, Gordon Ramsay, René Redzepi, Alice Waters and Jacky Yu – to each pick 10 contemporary chefs from around the world. In turn, each of those chefs then wrote a menu and recipes for the book. The final product is more than 400 pages of gorgeous photographs, mouthwatering recipes and interesting tidbits from kitchens around the world. Want a taste? After the jump, get David Chang's recipe for pork neck with succotash.
Pork Neck with Succotash
Serves 4
Recipe by David Chang
For the pork neck
300 g kosher salt
270 g sugar
6 liters hot water
2 bay leaves
25 g black peppercorns
6 liters cold water
10 g pink salt
1 pork neck
- Mix the salt, sugar, hot water, bay leaves, and black peppercorns.
- Mix the cold water with the pink salt.
- Add the pork neck and confit 5 hours at 300°F (150°C) covered.
- When tender, press between 2 sheet trays. Portion into serving size pieces.
- Crisp on a griddle or pan to heat through.
For the succotash
100 g ground (minced) smoked, think-cut pork belly
12 g chanterelle mushrooms
250 g lima (butter) beans
175 g corn (sweetcorn) kernels
Butter for sautéing
1 tbsp tarragon, chopped
4 ml buttermilk
120 g butter
130 g arugula (rocket)
- Sauté the pork belly, chanterelles, lima beans, and corn in a pan.
- Finish with a pinch of salt and pepper, chopped tarragon, buttermilk, butter, and arugula.