classics, easy, international

roast collar of pork


The pork collar is a lovely and rather inexpensive cut of meat which is marbled with a good layer of fat. You don’t have to eat the fat but it is essential to flavour the meat. This dish has two main ingredients; pork and onions. The onions lend the pork a wonderful sweet caramelised flavour and the meat is delicate and succulent. It is best served with fresh greens and boiled or mashed potatoes. Don’t be surprised if everyone, including the children, asks for seconds.


roast collar of pork
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1 kilo pork collar boneless
1 kilo onions
500 ml chicken stock
1 tablespoon butter
2 tablespoons olive oil extra virgin
1 tablespoon paprika powder
pepper freshly ground
  1. Preheat your oven to 160°C. The roasting time for this type of pork joint is 25-30 minutes per 1/2 kilo.
  2. Peel the onions, cut in half and then slice in the direction top to tail.
  3. Cover the pork with a good sprinkling of salt, pepper and paprika.
  4. Place a roasting pan or casserole on your stove, turn the heat up to moderately hot and add the olive oil and butter. Place the pork in the roasting pan and brown evenly on all sides.
  5. Remove the pork and place on a plate. Turn down the heat, add the onions and sauté slowly until glassy and slightly brown.
  6. Pour in the chicken stock and bring to the boil. Remove from the heat, place the pork on top of the onions.
  7. Pop into the oven and cook for 50 - 60 minutes.
  8. Remove pork from the roasting pan and wrap in aluminium foil and a tea clothe. Leave to rest for 10-15 minutes.
  9. Slice thinly, pour any juices which run off into the sauce and serve with a large spoonful of the onions and some of the sauce.

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