Pork Neck:
In a large pan, bring 1 gallon of water to the boil with the salts. Chill, put pork neck in a plastic container, large enough to hold the water and pour salt solution over pork, cover and place in fridge for 12 hours.
Remove the pork from the brine, pat dry. Place into a sous vide bag and vacuum seal.
Place in oven on steam for 12 hours at 70°C, chill in ice water for 4 hours. Remove from the vacuum bag and rewrap in cling film and then tin foil. Put in fridge until ready to use.
Red wine apple puree:
Peel and core the apples and thinly slice on a mandolin. Place the apples in a medium sauce pan and cover with the red wine and port, simmer until all the wine has evaporated, add sugar and salt and blend to a fine purée. Pass through a fine chinois, place in plastic container and keep warm until required.
For the artichokes:
Deep-fried
Slice the artichokes thinly on a Japanese mandolin, deep fry the artichokes in hot oil (325°F) until lightly coloured and crispy. Drain on kitchen paper and season with salt.
Purée:
In a medium sauce pan, melt the butter over medium heat, add the artichokes and potatoes until they break down, add the cream and bring to a simmer.
Cover until completely soft, purée in a blender until smooth, pass through a fine chinois and place in a clean pan, cover and keep warm.
Roasted:
Cut of both ends of 6 artichokes, using a vegetable peeler. Peel the artichokes, cut in ½ lengthways. Place them in a bag with bay leaf, splash of olive oil, squeeze of lemon and vacuum pack, on medium, cook for 1 hour at 90°C.
Salad:
Remove from bag, drain on a clean kitchen cloth.
To Finish:
Slice the pork neck into 1/2inch slices. Heat a large frying pan with 1tbsp of grape seed oil.
Dust each slice of pork in flour, place pork into pan and fry until caramelised, about 2 minutes on each side. Add butter to the pan and baste the pork.
Add the sous vide artichokes, cut side down and fry until caramelised and nicely roasted.
Spoon 1 tbsp of artichoke purée onto a warm plate with a palette knife, pull it across the plate, place a piece of pork on the purée, season with Maldon salt and pepper.
Randomly dot red wine apple purée on plate, place the roasted artichokes along the purée and over the pork, scatter the watercress and hazelnut salad over pork along with the raw and artichoke crisps. Finish with pork sauce and a drizzle of hazelnut oil.