Chef Adrian Richardson's Pork Collar Pot-Roasted with Apples, Cabbage, and Cider Vinegar

Chef Adrian Richardson's Pork Collar Pot-Roasted with Apples, Cabbage, and Cider Vinegar

Photo Modified: Flickr/ Gail Frederick/ CC 4.0

Want to try pork collar at home? Give this recipe from Chef Adrian Richardson of La Luna in Victoria, Australia, a try. 

Photo Modified: Flickr/ Gail FrederickCC 4.0

4
Servings
817
Calories Per Serving
Deliver Ingredients

Ingredients

  • 3.5 Ounces butter
  • 4 cloves of garlic, chopped
  • 1 medium onion, finely diced
  • 3 sprig of thyme, roughly chopped
  • 1 bay leaf
  • 1/4 cabbage, diced
  • 1 stalk of celery, diced
  • 2 medium carrots, diced
  • 2 whole cloves
  • 1 stick of cinnamon
  • 6 granny smith apples, peeled, cored, and cut into one-inch cubes
  • 2.3 Pounds pork collar, feet left on
  • 1 Cup apple cider vinegar
  • 1 Cup white wine
  • 2 Cups chicken stock
  • 1 Teaspoon fennel seed
  • 1/2 Cup parsley, roughly chopped

Directions

Heat an ovenproof dish or tray over a medium flame. Add the butter, garlic, onion, thyme, and bay leaf.  Sweat for 2  to 3 minutes. 

Add cabbage, celery, carrot, clove, cinnamon, and apples. Sweat for 3 to 4 minutes. 

Add the liquid and the pork shoulder, skin side up.

Cover with a lid or foil and place in an oven at 300 degrees for 1.5 hours.

When the pork is cooked, the meat will come away easily with a fork. Turn the heat up to 400 degrees and crisp the skin 20 to 30 minutes.

Ensuring that the liquid doesn’t boil dry (add a little water if the liquid evaporates), rest for 20 minutes before removing from pot, carving, and serving.

Add the chopped parsley to the juices and vegetables and spoon over the cooked meat.

Serve with buttered new potatoes and crusty bread.

Nutritional Facts

Total Fat
31g
44%
Sugar
14g
16%
Saturated Fat
10g
42%
Cholesterol
143mg
48%
Carbohydrate, by difference
61g
47%
Protein
67g
100%
Vitamin C, total ascorbic acid
41mg
55%
Calcium, Ca
86mg
9%
Choline, total
2mg
0%
Fiber, total dietary
11g
44%
Fluoride, F
101µg
3%
Folate, total
49µg
12%
Iron, Fe
16mg
89%
Magnesium, Mg
160mg
50%
Manganese, Mn
1mg
56%
Niacin
4mg
29%
Pantothenic acid
1mg
20%
Phosphorus, P
156mg
22%
Riboflavin
1mg
91%
Selenium, Se
8µg
15%
Sodium, Na
2123mg
100%
Water
330g
12%
Zinc, Zn
6mg
75%

Pork Shopping Tip

Bone-in cuts tend to be slightly less expensive than their boneless counterparts, and have more flavor.

Pork Cooking Tip

According to the USDA, the recommended internal temperature for cooked pork should be 145 degrees Fahrenheit.

Pork Wine Pairing

Tempranillo, dolcetto, gewürztraminer, or muscat with roast pork; carmènere with  pork sausage; sangiovese, pinotage, or richer sauvignon blancs for stir-fried or braised pork dishes or pork in various sauces; syrah/shiraz, mourvèdre, Rhône blends, zinfandel, petite sirah, nero d'avola, or primitivo with barbecued spareribs or pulled pork, or with cochinito en pibil and other Mexican-spiced pork dishes.