Collar of pork, mash and soubise sauce
- Preparation and cooking time
- Total time
- Easy
- Serves 4-6
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
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
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.
