• 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


  • 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

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