Ingredients 2.2kg Collar of pork 50g Vegetable oil 300g Diced onion 20g Chopped garlic 15g Thyme 300g Smoked bacon 400g White wine 1.2kg Stock 250g Cream 300g Pan fried oyster mushroom 500g Braised leeks and broad beans 1.5kg Creamed mashed potatoes.
Method Seal the roll collar of pork to brown, then sweat the onion, garlic and smoked bacon for 10minutes add the white wine and thyme. Allow to reduce by half before adding the stock and the collar of pork. Then place in the oven @ 140ºc for 2 hours and 30 minutes. Remove the collar from the stock and roll tightly in tin foil, allow to cool and refrigerate over night. Strain the cooking liquor, add cream and reduce to sauce consistency. Once the collar is set, remove from tin foil and string and cut into 1" slices, reheat with the reduce stock. Serve with pan fried oyster mushrooms, creamed mashed potatoes, crispy smoked streaky bacon and braised leeks and broad beans.