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
971
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.

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.

Nutritional Facts

Total Fat
55g
85%
Sugar
31g
N/A
Saturated Fat
25g
100%
Cholesterol
221mg
74%
Protein
57g
100%
Carbs
50g
17%
Vitamin A
484µg
54%
Vitamin B12
1µg
24%
Vitamin B6
2mg
78%
Vitamin C
21mg
35%
Vitamin D
2µg
N/A
Vitamin E
2mg
10%
Vitamin K
142µg
100%
Calcium
137mg
14%
Fiber
10g
40%
Folate (food)
45µg
N/A
Folate equivalent (total)
38µg
9%
Iron
4mg
24%
Magnesium
98mg
25%
Monounsaturated
21g
N/A
Niacin (B3)
15mg
74%
Phosphorus
631mg
90%
Polyunsaturated
5g
N/A
Potassium
1690mg
48%
Riboflavin (B2)
0.9mg
52%
Sodium
348mg
15%
Thiamin (B1)
2mg
100%
Trans
0.8g
N/A
Zinc
5mg
35%

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