Collar of pork, mash and soubise sauce

Collar of pork, mash and soubise sauce

  • serves 4-6
  • Easy

Richard Corrigan's recipe is a spin on the classic Irish dish that traditionally uses bacon – in this case it’s cured pork collar. You’ll need to order this from a butcher



  • onion 1, roughly chopped
  • carrot 1, roughly chopped
  • thyme 2 sprigs
  • bay leaves 4
  • black peppercorns 1 tsp
  • cured collar of pork 1 kg


  • white wine vinegar 150ml
  • caster sugar 50g
  • shallot 1, cut into rings
  • flat-leaf parsley a handful, finely chopped


  • white onions 6, thinly sliced
  • unsalted butter 100g
  • double cream 75ml


  • floury potatoes (such as Maris Piper) 1kg, peeled and chopped
  • butter 150g
  • whole milk 50ml


  • Step 1

    For the pork, put 1.5 litres of cold water into a large pan with the onion, carrot, thyme, 2 of the bay leaves and all the peppercorns, and bring to a simmer. Add the pork and simmer very gently for 4-6 hours or until very tender to the point of a knife.

  • Step 2

    Put the white wine vinegar, sugar and 100ml of water into a pan and gently heat until the sugar is dissolved. Tip in the shallot rings and leave to pickle for 20 minutes. Stir in the parsley when ready to serve.

  • Step 3

    For the soubise sauce, gently cook the onions in a pan with the butter, 2 tsp of salt and the remaining 2 bay leaves for 1-2 hours, covered with baking paper, until very soft but not coloured. Tip into a food processor or blender and whizz with the double cream until completely smooth. Pass through a sieve and gently reheat to serve.

  • Step 4

    For the mash, boil the potatoes in boiling salted water until very tender to the point of a knife, then mash until soft. Add the butter and milk, and mix until smooth. Season to taste, then gently reheat to serve.

  • Step 5

    Take the pork from the cooking liquid (you can keep it for making soup, if you like) and slice into four or six thick slices.

  • Step 6

    Serve the mash with a slice of pork, the soubise, pickled onion rings and a little of their pickling liquor.

*This recipe is gluten free according to industry standards

Check out our best pork belly recipes here

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Nutritional Information

  • Kcals 752
  • Fat 51.1g
  • Saturates 29.3g
  • Carbs 39.5g
  • Sugars 12.7g
  • Fibre 5.8g
  • Protein 30g
  • Salt 4.5g