Fennel Rubbed Iberico Pork Collar with Fat Roasted Vegetables
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Feeds 3 - 4 people 
Prep time 20m
Cook time 180m
Description
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.
- 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
- 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.
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