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Pot roast collar of pork with braised cabbage

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Serves 6-8

 

1 x 1.8kg/4lb pork collar roasting joint

freshly ground black pepper

2 tbsp lard

170g/6oz onions, finely sliced

1 garlic clove, finely sliced

125ml/4fl oz dry white wine

140ml/4½fl oz chicken stock

 

For the cabbage

30g/1oz butter

4 slices smoked streaky bacon, cut into big chunks

2 Savoy cabbages, cut into quarters, cores removed

2 sprigs thyme

1 bay leaf

140ml/¼ pt chicken stock

sea salt and freshly ground black pepper

1 tbsp finely chopped parsley, to serve

 

How to Create the Dish

 

Preheat the oven to 200C/400F/Gas 6. Season the pork with black pepper.

 

Put an ovenproof casserole dish (with a lid) on the hob. Add the lard and heat to melt it. Add the pork and colour the joint on all sides, then remove it and set it aside.

 

Add the onions and fry gently to colour them lightly, then add the garlic.

 

Put the meat back in the casserole and add the wine and stock. Put the lid on and bring to the boil.

 

Turn down to a simmer and put in the oven. After 30 minutes turn the oven down to 180C/350F/Gas 4 and cook for a further 1½ hours, checking occasionally to ensure it hasn't boiled dry.

 

Take out and allow the meat to rest for 10 minutes before serving. Strain the meat juices through a sieve into a clean pan.

 

For the cabbage, melt the butter in a roasting tray, then add the bacon.

 

Lay the cabbage wedges on top, then add the thyme, bay leaf and stock. Season with pepper, cover with foil and braise in the oven for about 25 minutes, or until tender. Place the cabbage on platter.

 

Strain the residue of the braising liquor through a sieve and add it to the residue of roasting juices. Taste and season with salt and pepper. Add the parsley.

 

Carve the meat, lay it on top of the cabbage and pour the sauce over it.

 

 

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