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Grid Iron Meat

Roast Pork Collar with Roast Potatoes

Our 2.2kg pork collar joint suits a generous family roast; adjust the recipe quantities and cooking time to the weight of your joint.

Pork collar is one of the most tasty cuts, beautifully marbled and ideal for slow roasting. Here, it’s paired with golden roast potatoes for a classic centrepiece — a dish that’s simple, comforting, and deeply satisfying. The fat in the collar bastes the meat as it cooks, leaving you with succulent slices and crisp edges.

INGREDIENTS
  • 1.5–2kg pork collar (boned and rolled)
  • 2 tbsp pork fat, lard, or olive oil
  • 4 garlic cloves, smashed
  • 3 sprigs rosemary
  • 1 tsp fennel seeds (optional, for a subtle anise note)
  • Sea salt flakes
  • Freshly cracked black pepper

For the roast potatoes

  • 1.2kg floury potatoes (Maris Piper or King Edward)
  • 4 tbsp goose fat, dripping, or vegetable oil
  • 2 sprigs rosemary
  • Sea salt flakes
METHOD

  1. Prepare the pork: Pat the collar dry and rub with salt, pepper, fennel seeds, and a little oil or fat. Insert smashed garlic cloves and rosemary sprigs around the joint.
  2. Roast: Place the pork on a rack in a roasting tray. Roast at 220°C fan (240°C conventional) for 20 minutes to crisp the outside, then reduce to 160°C fan (180°C conventional). Cook for 25 minutes per 500g, or until the centre reaches 68–70°C.
  3. Rest: Remove from the oven, cover loosely with foil, and rest for 20 minutes before carving.
  4. Potatoes: While the pork roasts, peel and chop the potatoes into chunks. Parboil for 7–8 minutes, then drain and shake in the pan to roughen edges.
  5. Crisp: Heat goose fat or oil in a roasting tin until shimmering. Add the potatoes, season with salt, and roast at 200°C fan (220°C conventional) for 45–50 minutes, turning occasionally, until golden and crisp. Add rosemary sprigs for the last 10 minutes.
  6. Serve: Carve the pork into thick slices and serve with the potatoes, finishing with a scattering of sea salt and rosemary.

Multi-Cooker Option (Ninja Foodi MAX)

  • Sear the pork on Sear/Sauté until browned.
  • Switch to Bake/Roast 160°C and cook for 1 hr 30–2 hrs (for 1.5–2kg joint), until internal temp reaches 68–70°C.
  • Rest 20 minutes before carving.
  • Potatoes: parboil separately, then finish in the Air Crisp basket at 200°C for 25–30 minutes until golden.

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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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Sides

  • Apple sauce – sweet and sharp against the rich pork.
  • Braised red cabbage – spiced and tangy.
  • Cauliflower cheese – creamy and indulgent.
  • Green beans with butter and almonds – fresh contrast.
  • Gravy made from the pan juices – essential for soaking.

Matches

  • Rosemary, garlic, fennel
  • Apple, mustard, cider
  • Cabbage, carrots, root vegetables
  • Creamy or tangy sauces (aioli, mustard cream)

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Preparation Time: 20 minutes
Cooking Time: 2–2.5 hours (plus resting).

Hot Tips

  • Collar is forgiving — the marbling keeps it moist even if cooked longer.
  • For extra flavour, brine the pork overnight with salt, sugar, and bay.
  • Use dripping or goose fat for the crispiest potatoes.
  • Save leftovers for sandwiches — pork collar slices cold beautifully.

Pairings

Red Wine

  • Côtes du Rhône – ripe fruit and soft spice.
  • Barbera d’Asti – bright acidity, cuts the fat.
  • Pinot Noir – light but earthy, excellent with pork.

White Wine

  • Chenin Blanc – honeyed but fresh.
  • Riesling (off-dry) – perfect with pork and potatoes.
  • Oaked Chardonnay – richness to match the collar.

Beer & Cider

  • Amber ale – caramel and malt notes.
  • Dry cider – crisp, classic pairing with pork.
  • Wheat beer – refreshing and lightly fruity.

Non-Alcoholic

  • Apple juice with ginger – warming and sharp.
  • Sparkling elderflower – light and floral.
  • Kombucha (apple or citrus) – tangy balance.

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