Braised neck of pork with rye and onion-apple compote

Braised pork 

600 gr neck of pork, in 3D shapes 

2 tsp. rapeseed oil 

4 shallots 

400 gr celery 

150 gr cooked, split rye 

8 dl chicken stock 

2-3 dl water 

2-6 tbsp gastrique 

salt and pepper 

parsley, thyme and chervil 

Onion-apple compote 

2 red onions 

1 dl cherry vinegar 

4 tsp. sugar 

2 apples 

Gastrique 

1,25 dl balsamic apple or plum vinegar 

100 gr sugar 

How it's finished 

Set up the vegetables by peeling the shallots, red onions and celery, and cutting the onions into 6-8 water crafts relying upon size and the celery into 3D shapes. 

Gastrique - Melt the sugar to caramel in a skillet or in a substantial based pot. Pour in the vinegar and let it cook until caramel is broken down, and the mass has the consistency of syrup with sharp, harsh and sweet tones. Keep the gastrique in a container in the fridge or on the kitchen rack. 

Braised pork - Sear the pork in the oil in an extremely hot container with high sides or in a wide bottomed pot. At the point when the meat has a decent darker shading, include the shallots and celry and let them get some shading before including the rye and covering the fixings with stock, water and gastrique. Let everything stew for approx. 40 minutes, until delicate. 

Compote - Bring the vinegar and sugar to a bubble, include the red onions and warmth it completely through. Expel the centers from the apples, cut them into 3D squares and blend them with the onions, and expel the compote from the stove. 

Dinnertime - Chop every one of the herbs finely, and blend them with the hot stew and present with the sweet onion and apple compote.