Dry-aged pork loin with new cabbage and butter sauce

Approach

1. 1

   Start with the pork neck: preheat the oven to 160°C. While the oven is heating, rub the meat with oil and salt. Sear it in a pan with oil over high heat until it is nicely browned. Then roast it in the oven for about 20 minutes; using a meat thermometer is highly recommended. When the pork reaches about 45°C internally, lower the oven to 120°C and continue roasting for 10 minutes. Remove it at 60°C and let it rest for about 20 minutes. It will rise to about 65°C and become perfectly cooked and juicy.
2. 2

   Chop the chives, apple, radish, and one shallot. Drizzle a little lemon juice over the apples so they don’t turn brown.
3. 3

   While the pork neck is in the oven, you can start on the sauce: finely chop one shallot and sauté it in a saucepan with a little oil. Add 2 dl white wine vinegar. Once this has reduced, strain the sauce and add a cornstarch slurry to thicken it. Then whisk in a generous amount (2 tbsp) of butter. Just before serving, add the apple pieces, shallot, and chives you prepared earlier.
4. 4

   Cut the summer cabbage into four wedges and rub them with oil and salt. Sear them in a hot pan until golden. Add a little butter to the pan when you flip them. Spoon this melted butter over the cabbage afterwards.

5. 5

   Plating: place the pork neck and summer cabbage on the plate first. Add radish on top and spoon over plenty of sauce. Finish with a sprinkle of chives and garnish with edible flowers or herbs.