Pot Roast Collar of Pork with Braised Cabbage


    Ingredients For The Pot

    • 1.8 kg Pork Collar
    • Ground Black Pepper
    • 29 ml Olive Oil
    • 170 grams Sliced Onions
    • 0 Chopped Garlic
    • 125 ml Dry White Wine
    • 140 ml Chicken Stock
    • 30 grams Butter

For The Cabbage 

  • 4 Slices Smokey Bacon
  • 2 Savoy Cabbage
  • 2 Sprigs Thyme
  • 1 Bay Leaf
  • 140 ml Chicken Stock
  • 1 Tsp Kosher Salt
  • 1 Tsp Ground Black Pepper

Serves 8

Technique Used

  • Frying
  • All Purpose
  • Braising

Equipment Used


Season the pork with black pepper.
Put a Dutch Oven (with a lid) on a high heat.

 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 Dutch Oven and add the wine and stock. 

Put the lid on and bring to the boil.
Reduce heat to a medium heat and put in the oven and cook for a further 2 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 Dutch Oven, then add the bacon.
Lay the cabbage wedges on top, then add the thyme, bay leaf and stock. 

Season with pepper, put the lid on and braise over a high heat 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.