Porkahontas

Ingredients for 2 servings:

• 450 g pork neck
• 800 g lard
• 2 sprigs rosemary
• 2 bay leaves
• ½ tsp black pepper
• Salt
• 1 small lettuce heart(s) (romaine lettuce)
• 2 tbsp cranberries (soft)
• 2 tbsp sunflower oil
• 1 ½ tbsp popcorn (corn popcorn)
• ½ tsp chili flakes
• 2 burger buns
• 4 corn cobs (baby corn cobs), pickled
• 5 tbsp barbecue sauce
• 1 handful of chips (pork rind chips)

Instructions

Working time approx. 15 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 2 hours 45 minutes; Total time approx. 3 hours 45 minutes

Burger feast to match the hit film “Pocahontas”

Remove the pork neck from the refrigerator 30 minutes before cooking. Melt the lard in a tall saucepan over medium heat and heat. Add the rosemary and bay leaves. Pat the meat dry, season all over with pepper and salt, and massage it in. Add the meat to the hot lard so that it is covered. Cook covered in a hot oven at 130°C on the rack in the lower third of the oven for 2.5 hours, until the meat is tender (convection not recommended). Turn off the oven and let the meat cool for 30 minutes. Soak the cranberries in warm water for 5 minutes, then chop them. Heat 2 tablespoons of oil in a saucepan. Add the corn kernels, a pinch of salt, and chili flakes, and pop according to the package instructions. Halve the corn cobs lengthwise. Remove the meat from the lard and drain. Tear the meat into pieces and mix with the chopped cranberries and 1 tablespoon of barbecue sauce. Wash the lettuce, spin dry, and cut into strips. Bake the buns in the preheated oven and cut them in half horizontally. Spread the bottom halves of the buns with barbecue sauce and top with lettuce, corn on the cob, and meat, then drizzle with the remaining barbecue sauce. Spread popcorn and pork rind chips on top and cover with the bun lid.