• Heat the oil or lard in a large, heavy-bottomed pot over medium heat. Brown the pork collar pieces on all sides, working in batches to avoid overcrowding. Remove and set aside.
• Add the onions to the pot and cook gently for 5 minutes, stirring occasionally, until softened.
• Return the pork to the pot and add the carrots, turnip, and leek. Stir to combine and cook for 5 more minutes.
• Pour in the stock, ensuring the meat and vegetables are covered. Add the thyme, bay leaves, and a generous pinch of salt and pepper. Bring to a gentle boil.
• Reduce the heat to low, cover, and simmer for 1.5 hours. Stir occasionally and skim off any fat that rises to the surface.
• Add the potatoes, including the reserved ones, and continue to cook for another 30-45 minutes until the pork is tender and the potatoes have softened.
• Mash the reserved potatoes directly into the stew to thicken the broth, stirring well to incorporate. Adjust seasoning to taste.
• Stir in the fresh parsley and let the stew rest for 10 minutes off the heat before serving.

Classic Irish Stew with Pork Collar (Ninja Foodi Method)

Making this comforting dish in a Ninja Foodi speeds up the cooking process while still delivering rich, tender results. The pressure-cooking function ensures the pork collar and vegetables are perfectly cooked.

• Sauté: Set the Ninja Foodi to the 'Sauté' function on medium heat. Add the oil or pork lard and brown the pork collar chunks in batches until golden on all sides. Remove and set aside.
• Sweat the Onions: Add the onions to the pot and cook for 3-5 minutes until softened, stirring occasionally.
• Combine Ingredients: Return the pork to the pot. Add the carrots, turnip, leek, and potatoes (except the reserved ones for thickening). Stir to combine.
• Add Stock and Seasoning: Pour in the chicken or pork stock, ensuring it covers the meat and vegetables. Add the thyme, bay leaves, and a pinch of salt and pepper. Give it a good stir.
• Pressure Cook: Secure the lid, ensuring the pressure valve is set to 'Seal'. Set the Ninja Foodi to 'Pressure Cook' on high for 25 minutes.
• Quick Release: Once the cooking cycle is complete, perform a quick release by carefully turning the pressure valve to 'Venting'. Open the lid when it’s safe to do so.
• Thicken the Stew: Set the Foodi back to 'Sauté'. Grate or mash the reserved potatoes and stir them into the stew to thicken the broth. Let it simmer for 5-7 minutes, stirring occasionally.
• Finish: Stir in the fresh parsley, adjust the seasoning with salt and pepper, and turn off the Foodi. Let the stew rest for 5-10 minutes before serving.