Fennel Rubbed Iberico Pork Collar
Drogo
3-4
20 minutes
180 minutes
Discover the incredible flavour of this slow-cooked Iberico pork collar, a dish that celebrates the rich marbling and tenderness of one of the most prized cuts of pork. Coated with aromatic fennel and roasted slowly until beautifully tender, this recipe creates succulent meat with a deep, savoury flavour.
If you are wondering how to cook Iberico pork collar, the secret is simple: low and slow cooking. This allows the natural fat to gently render, creating incredibly juicy pork while adding richness and flavour to the vegetables roasting alongside it.
This Iberico pork collar needs long, slow cooking to render out all of its delicious fat and flavour. We love to roast some vegetables around the meat, which confit in the pork fat and become completely delicious. Use a mixture of your favourite vegetables or roots and experiment with what works best for you.
Ingredients
1 Iberico pork collar
- 2 large onions, roughly chopped
- 2 bay leaves
- 3 sticks celery, roughly chopped
- 3 carrots, roughly chopped
- 2 bulbs fennel, thickly sliced
- 1 whole head garlic
- 1 tablespoon fennel seeds
- 2 sprigs rosemary
1 lemon, cut in half
Directions
In a preheated frying pan, sear the pork collar on both sides until golden.
In a pestle and mortar, lightly crush the fennel seeds with a couple of generous pinches of sea salt.
Transfer the meat to a roasting tin and rub it with fennel seeds and salt mixture. Add the onions, bay leaves, celery, carrots, fennel, the whole head of garlic, lemon and rosemary.
Cover with foil and roast at 150C for 3 hours, or until completely tender. Serve with the vegetables from the roasting tray.
Ingredients you'll need
