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Grid Iron Meat

GRID IRON GOURMET / THE KITCHEN

How to Cook Pork Collar

METHOD

For roasting, smoking or slicing into steaks, choose our whole 2.2kg pork collar joint.

Here are some methods to turn this rather underrated cut into a show-stopper:

Roasting

  1. Preparation: Rub the pork collar generously with a mixture of herbs like rosemary, thyme, and garlic. Add salt and freshly cracked black pepper to taste.
  2. Cooking: Preheat your oven to 180°C. Place the meat in a roasting pan and cook for about 35-40 minutes per 500 grams, or until the internal temperature reaches at least 63°C.
  3. Resting: Allow the meat to rest for at least 10 minutes before slicing. This helps the juices redistribute throughout the meat, keeping it moist.

Grilling

  1. Preparation: Marinade the pork collar in a mixture of olive oil, garlic, lemon juice, and your choice of herbs for at least 2 hours, or overnight for better absorption of flavours.
  2. Cooking: Preheat the grill to medium-high. Grill the meat for about 7-10 minutes per side, depending on thickness, until the internal temperature is at least 63°C.
  3. Resting: Let it rest for a few minutes before serving.

Braising

  1. Preparation: Season the pork collar with salt, pepper, and any other desired spices.
  2. Searing: Heat some oil in a heavy-bottomed pot and brown the meat on all sides.
  3. Cooking: Add broth, wine, or a mixture of both until the meat is partially submerged. Include aromatics like onion, garlic, and herbs. Cover and simmer on low for about 2-3 hours.
  4. Resting: Allow the meat to rest in the braising liquid for at least 10 minutes before serving.

Sous-Vide

  1. Preparation: Season the pork collar with your choice of herbs and spices. Place it in a vacuum-sealed bag with a splash of olive oil.
  2. Cooking: Submerge the bag in a water bath set to around 60°C and cook for 4-8 hours.
  3. Finishing: Remove from the bag and sear quickly on a hot pan to develop a crust.

Slow-Cooker

  1. Preparation: Season the pork collar and place it in the slow cooker along with a mix of vegetables and broth.
  2. Cooking: Set the cooker to low and cook for about 6-8 hours, or until the meat is fork-tender.
  3. Serving: Can be shredded for pulled pork sandwiches or served in slices.

 

Pairing pork collar with complementary sides, and condiments can elevate the dining experience, transforming the meal into a harmonious symphony of flavours and textures. Here are some suggestions:

Sides

  1. Roast Vegetables: Root vegetables like carrots, parsnips, or potatoes roast beautifully and absorb the meaty flavours well.
  2. Slaw: A tangy coleslaw can cut through the fattiness of the pork, offering a refreshing contrast.
  3. Green Beans: Steamed or sautéed with a touch of garlic, they provide a healthy and flavourful counterpoint.
  4. Grilled Corn: Its sweetness pairs wonderfully with the savoury character of the meat.
  5. Polenta or Mashed Potatoes: These starchy sides act as the perfect canvas for the pork collar's rich flavours.

Condiments and Sauces

  1. Apple Sauce: The traditional sweet and tart apple sauce is a time-honoured companion for pork.
  2. Gravy: A rich, meaty gravy made from the pan drippings amplifies the meat's inherent flavours.
  3. Chimichurri: This Argentinian sauce made from parsley, garlic, vinegar, and oil provides a herby, zesty kick.
  4. Mustard: A good quality Dijon or whole-grain mustard can add a tangy spice.
  5. BBQ Sauce: If you've gone for a grilled or smoked preparation, a smoky or spicy BBQ sauce might be in order.

Desserts

  1. Fruit-Based Desserts: Think apple tart, peach cobbler, or a citrus sorbet to cleanse the palate.
  2. Cheese Board: If you prefer a savoury end to your meal, a selection of cheeses with some crusty bread could be delightful.

Selecting the right ingredients to pair with pork collar can turn an already delectable piece of meat into a truly extraordinary meal. Given its richness and versatility, pork collar welcomes a variety of complementary ingredients. Here are some to consider:

Fruits

  1. Apple: Often paired with pork in sauces or as a side.
  2. Peach: Fresh or grilled, their sweetness complements pork well.
  3. Citrus Fruits: Lemon, lime, or orange can add a zesty kick.

Vegetables

  1. Root Vegetables: Carrots, parsnips, and potatoes roast beautifully alongside pork.
  2. Leafy Greens: Spinach, kale, or chard can balance the richness of the meat.
  3. Brassicas: Think cauliflower, Brussels sprouts, or broccoli.

Herbs & Spices

  1. Rosemary: Its woodsy aroma pairs beautifully with pork.
  2. Thyme: Adds a subtle earthiness.
  3. Garlic: A classic that imparts a depth of flavour.
  4. Cumin: Adds a warm, spicy note if you're looking to diversify the flavour profile.

Dairy

  1. Cheese: A little bit of a strong cheese like Gruyère can add complexity.
  2. Cream: In sauces or casseroles, for added richness.

Nuts & Seeds

  1. Almonds: Sliced almonds can add a delightful crunch to salads served with pork.
  2. Sesame Seeds: For a touch of texture and a nutty flavour.

Grains

  1. Rice: From plain to pilaf, it's a versatile companion.
  2. Quinoa: A healthier grain option that's also protein-rich.
  3. Polenta: A warm and comforting side that’s especially good with braised or stewed pork collar.

Condiments & Sauces

  1. Mustard: A tangy Dijon or whole-grain variety pairs nicely.
  2. Balsamic Glaze: A drizzle can add a rich, tart contrast.
  3. Soy Sauce: If you're veering toward an Asian-inspired dish, it integrates seamlessly.

Others

  1. Bacon: For the pork purists, wrapping your pork collar in bacon can elevate its flavours.
  2. Olives: In stews or casseroles, their briny tang can cut through the meat’s richness.

Hot Tips

Two-Zone Grilling: On a grill, use a two-zone setup—direct heat to sear and indirect heat to finish cooking. This prevents drying out and overcooking.

Use a Meat Thermometer: Don't leave perfection to chance. A reliable meat thermometer can guide you to the ideal internal temperature, which for pork is at least 63°C.

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Pairings

Wines

  1. Red Wine: Opt for wines that are robust yet fruity, like a Zinfandel or a Spanish Tempranillo. Their hearty flavours and tannins can stand up to the richness of the pork.
  2. White Wine: If you're a white wine aficionado, consider a full-bodied, oaked Chardonnay. Its buttery texture and complex flavours can match well with the meat.

Beer

  1. Amber Ale: The maltiness of amber ales pairs excellently with the pork's natural sweetness, while the hoppy bitterness balances its richness.
  2. Porter or Stout: If you've prepared the pork collar with a smoky or grilled method, the smoky and coffee undertones in these beers make for a sublime pairing.

Cider

  1. Dry Apple Cider: The crisp tartness and gentle sweetness of a dry apple cider can provide a refreshing contrast to the fattiness of the pork.
  2. Pear Cider: For a more subtle fruitiness, a pear cider can be an elegant accompaniment.

Cocktails and Spirits

  1. Old Fashioned: The whisky's smokiness and the cocktail's hint of sweetness can nicely underline the pork's natural flavours.
  2. Gin and Tonic: If you've gone for a herby marinade or sauce, a G&T can emphasise those botanical notes.

Non-Alcoholic Options

  1. Iced Tea: Unsweetened iced tea with a dash of lemon can be both refreshing and palate-cleansing.
  2. Lemonade: A homemade lemonade with a hint of mint or basil can offer a tangy counterpoint to the pork's richness.

Shop for Ingredients

Rare breed pork collar joint, approximately 1.1kg

Rare Breed Pork Collar Joint – 1.1kg

A smaller rare breed pork collar joint, approx. 1.1kg and serving around four.

A useful size for a family roast, a manageable pulled-pork cook or a couple of thick collar steaks. Rich natural marbling helps keep the meat juicy.

£14.30

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Whole British native breed pork collar joint, approximately 2.2kg

Rare Breed Pork Whole Collar Joint – 2.2kg

A whole 2.2kg pork collar joint from British native-breed pork, richly marbled and naturally suited to roasting, smoking and long, slow cooking.

This larger collar is ideal for a generous roast, batch pulled pork, barbecue smoking, slicing into thick collar steaks or home coppa.

Approx. weight: 2.2kg
Serves: around 8–10, depending on appetite and serving style.

£26.40

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