Jesper Nilsson, head chef at ëlgr, draws inspiration from colder-climate Italian cuisine, creating a dish where olive oil meets butter in a basting that adds depth and complexity.
basting ingredients
100 g butter
100 g olive oil
Zest of 1 lemon
4 anchovy fillets, crushed
1 garlic clove, minced
2 pinches finely chopped capers
1 pinch finely chopped parsley
method
Melt the butter in the olive oil, then add the anchovies, garlic, capers, parsley and lemon zest. Keep warm until needed, allowing the flavours to infuse and form a rich, aromatic basting for the pork.
pork ingredients
200 g pork neck, cut into a cutlet
Tarragon-flavoured vinegar
1 bunch kale, stems removed
method
Grill the pork neck over high heat, flipping when possible, and baste frequently with the butter and olive oil mixture to form a caramelised crust. Cook to around 50 °C and allow to rest to 58 °C. Wilt the kale in a hot, dry pan with olive oil, seasoning lightly, then finish with a drizzle of tarragon vinegar.
jus ingredients
1 L pork or beef stock
1 cup red wine
½ brown onion, thinly sliced
1 T butter
method
Melt the butter and gently caramelise the onions until lightly browned, then deglaze with red wine and add the stock. Simmer until reduced to a rich, glossy jus.
garlic aioli ingredients
1 garlic, roasted until caramelised
2 egg yolks
Canola oil
Olive oil
Juice of 1 lemon
Salt and pepper
method
Crush the roasted garlic into a bowl with lemon juice and egg yolks, then slowly whisk in the canola oil to form a thick emulsion. Finish with olive oil and season to taste.
to assemble:
Slice the pork neck thinly and drizzle with the remaining basting. Arrange the kale on top, add a dollop of aioli on the side, and finish with a pour of pork jus, a drizzle of olive oil, and a grind of black pepper.
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