Cider-Glazed Pork Collar with Apple & Cabbage Mash

Ingredients

• pork collar900 g
• dry cider250 ml
• Dijon mustard2 tbsp
• honey1 tbsp
• thyme sprigs4
• potatoes, peeled and cubed500 g
• green cabbage, shredded250 g
• apple, peeled and chopped1 large
• butter40 g
• double cream60 ml
• salt and black pepperto taste

Method

1. 1Heat the oven to 170°C. Season the pork collar well and sear it in a hot ovenproof pan until browned on all sides.
2. 2Mix the cider, mustard, honey, and thyme, then pour around the pork and cover the pan tightly.
3. 3Roast for about 1 hour, basting once or twice, until the meat is tender and the liquid has reduced slightly.
4. 4Meanwhile simmer the potatoes until nearly tender, add the cabbage and apple, and cook until everything is soft.
5. 5Drain well, then mash with butter, cream, salt, and pepper until smooth but still faintly textured.
6. 6Uncover the pork, raise the oven to 220°C, and roast for 10 to 15 minutes more so the glaze turns sticky and caramelized.
7. 7Rest the pork for 10 minutes, slice thickly, and serve over the cabbage-apple mash with spoonfuls of pan juices.

Tips

• Resting is important here; it keeps the pork juicy and makes slicing cleaner.
• If the pan juices are thin, reduce them on the hob for a few minutes to intensify the glaze.

Nutrition