Ingredients (serves 4):
800g European pork collar, sliced thick
2 apples
1 lemon
Sesame seeds or sliced green onion (optional)
For the glaze:
300ml soy sauce
5 tbsp apple cider vinegar
5 tbsp of your favourite chili sauce
1 tbsp honey
5 tsp sesame oil
For the braise:
500ml vegetable or chicken stock
5 tsp fresh ginger sliced thinly
4 garlic cloves of crushed
1 carrot, chopped
1 star anise
Cooking
1. The glaze: Mix all ingredients and set aside.
2. Place all braising ingredients in a pot and bring to the boil. Once heated, add your pork and simmer gently for approximately 45 minutes, or until the meat is tender.
3. Once cooked, remove the pork and leave to cool. (Keep the broth for a wonderful soup base)
4. Once cool enough to the touch, mix the cooked pork with the glaze, ensuring it’s evenly coated. Set aside for now.
5. Slice your lemon in half and mix with around 1 litre of tap water.
6. Dice your apple into thick cubes, and submerged in your lemon water, it’ll prevent it from going brown and give it a nice crisp, tart flavour.
7. Heat a flat skillet over medium-high heat and begin searing your glazed pork collar to achieve a dark caramelisation. Being careful as the glaze may spit. Alternatively, heat an oven to 180C and bake the collars until caramelised.
Plating:
1. Slice your pork collar as preferred, plated in the centre.
2. Drizzle over the remaining pan or tray juices.
3. Neatly arrange your apple dice next to the pork for contrast.
4. Sprinkle over toasted sesame seeds or sliced green onion.
5. Serve on its own or with your favourite salad or fresh rice!
