Name: Collar of pork, mash and soubise sauce
Total time: 5 h
Yield: Serves 4-6
Cuisine: British, French
Ingredients: 1 onion roughly chopped; 1 carrot roughly chopped; 2 sprigs thyme; 4 bay leaves; 1 tsp black peppercorns; 1 kg cured collar of pork; 150ml white wine vinegar; 50g caster sugar; 1 shallot cut into rings; a handful flat-leaf parsley finely chopped; 6 white onions thinly sliced; 100g unsalted butter; 75ml double cream; (such as Maris Piper) 1kg floury potatoes peeled and chopped; 150g butter; 50ml whole milk

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Collar of pork, mash and soubise sauce

Collar of pork, mash and soubise sauce

Richard Corrigan

Published: March 13, 2020 at 3:04 PM

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Serves 4-6

Easy

Total time: 5 hrs

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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

Gluten free

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Ingredients

Nutrition

1 onion

roughly chopped
1 carrot

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

PICKLED ONIONS

150ml white wine vinegar
50g caster sugar
1 shallot

cut into rings
a handful flat-leaf parsley

finely chopped

SOUBISE SAUCE

6 white onions

thinly sliced
100g unsalted butter
75ml double cream

MASH

(such as Maris Piper) 1kg floury potatoes

peeled and chopped
150g butter
50ml whole milk

Nutrition: per serving

kcal752
fat51.1g
saturates29.3g
carbs39.5g
sugars12.7g
fibre5.8g
protein30g
salt4.5g

Method

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

The Foragers at The Verulam Arms, St Albans: restaurant review

Authors

Richard Corrigan

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