toodle.
Websites
Competitions Time
Competitions Whale
Directive Watch
FlyPigeonFly
Sheffield Gigs
Strike Calendar
Toodle
Other Projects
Amazingly Fresh Deals
Recipe Search
Maps
Historic Pubs
Places
Open Source Projects
Pot Roast Collar of Pork with Braised Cabbage
Slow-cooked pork collar served with tender Savoy cabbage, bacon, and a rich herb-infused pan sauce.
Dinner
Pork
Main Course
Roast
One-Pot
Estimated Nutrition
Calories
891
kcal / serving
5345.8 kcal total
Carbs
7.5
g
per serving
44.8 g total
Fat
65.9
g
per serving
395.1 g total
Protein
60.2
g
per serving
361.2 g total
Cook Time
145
minutes
Serves
6
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
Dairy
30
g
Butter
Liquids
125
ml
White Wine
Dry
140
ml
Chicken Stock
For the pork
140
ml
Chicken Stock
For the cabbage
Meat
1.8
kg
Pork Collar
Roasting joint
4
slice
Bacon
Smoked streaky, cut into big chunks
NutsSeeds
1
1
Black Pepper
Freshly ground
1
clove
Garlic
Finely sliced
2
sprig
Thyme
1
leaf
Bay Leaf
1
1
Sea Salt
15
ml
Parsley
Finely chopped
OilsFats
30
ml
Lard
Vegetables
170
g
Onion
Finely sliced
2
piece
Savoy Cabbage
Cut into quarters, cores removed
Method
1
Preheat the oven to 200°C and season the pork with black pepper.
2
Melt lard in an ovenproof casserole dish and brown the pork on all sides.
3
Remove pork, fry onions until lightly coloured, and add garlic.
4
Return meat to the dish, add wine and 140ml stock, then bring to a boil.
5
Cover and cook in the oven at 200°C for 30 minutes, then reduce to 180°C for 1.5 hours.
6
Rest the meat for 10 minutes and strain the cooking juices into a pan.
7
Melt butter in a roasting tray and add the bacon pieces.
8
Top with cabbage, thyme, bay leaf, 140ml stock, and pepper before roasting covered for 25 minutes at 180°C.
9
Strain cabbage liquor into the pork juices, season, and stir in parsley.
10
Carve the pork, place over the cabbage, and serve with the sauce.