For the chicory puree: Reserve tips of one of the chicory for garnish, shred the rest finely and slowly caramelise in oil. Once caramelised, deglaze with the sherry vinegar and 100g of brown chicken stock. Blend until smooth pass and check for seasoning
For the sea vegetables: Wash the sea purslane, aster and beet and blanch for 30 seconds then place in iced water. When chilled drain and place on a damp cloth in the fridge until needed.
For the pork neck: Remove any bones from the pork neck and trim the skin off in one piece. Cover with equal quantities of salt and sugar mixed with cumin and cinnamon. Leave for 4 hours. Wash off the salt, pat dry and vacuum pack. Cook for 12 hours at 75°C. When cooked press in a fridge until cold and set.
For the scratchings: Boil the skin from the Freedom Food pork neck gently for 3-4 hours. Remove from the heat, allow to cool for a few minutes. Trim the fat off the pork, cut the skin into strips and de-hydrate until crisp and dry. When dry deep fry the pork skin at 200°C, drain onto an absorbent cloth and season with thyme salt. Place in dry airtight container until needed.
For the sweet potato: Peel and finely slice the sweet potato on a mandolin, boil the beer, white wine vinegar, sugar, honey, pine and juniper together and poor over the sweet potato. Leave to cool in the liquor.
Plating: Brown the butter and add the lemon juice, soy sauce and 100g of the chicken stock to make a dressing. Slice the pork thinly, place on a platem spoon some of the dressing on the pork and allow to warm gently to melt the fat. Spread the chicory puree on the plate, scatter over the sea vegetables and the scratchings. Drain the sweet potatoes and place over the pork. Dress the whole dish with some of the brown butter dressing and serve.