Bresc BV

Boned pork neck and shoulder with cockles, chorizo and haricot beans


  • 500 g cockles, rinsed
  • 400 g boned pork neck and shoulder
  • 10 g Bresc Andalusian garlic puree
  • 10 g Bresc Red chilli puree
  • 100 g chorizo
  • 200 g haricot beans, soaked
  • 40 g Bresc Freshly chopped shallot
  • 1 dl white wine
  • 0.5 dl sherry
  • 10 g flat-leaved parsley, chopped
  • 1 dl cream

Preparation method

Cut the chorizo into brunoise and chop the onion. Chop the flat-leaved parsley. Slice the pork neck and shoulder. Fry the chorizo, onion, red chilli, cockles and slices of meat. Add the beans, then add the wine, cream and sherry. Reduce the mixture.  Season with salt and pepper and the chopped herbs. Serve with some rice or bread.

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