Preparation Time: 20 mins Cooking Time: 4 hr 10 mins Serving: 8
- 2½kgs collar or shoulder Pork, fat scored if using a shoulder
- Salt and freshly ground black pepper
- 1 red onion, quartered
- 1 carrot, peeled and chopped
- 1 stick celery, chopped
- 2 bulbs of garlic, cut in half
- Few sprigs of rosemary
- 2 lemons roughly chopped
- 1 tbsp. flour
- 600mls water or stock
- 1 dessertsp. redcurrant jelly
- Heat the oven to 220°C (425°F)
- To cook the pork: Place the pork in a roasting tin and season with salt and pepper. If you are using a shoulder of pork place it skin side up and rub a tablespoon salt into the skin.
- Place in the hot oven and roast, uncovered, for 30 minutes. Then reduce heat to 170°C (325° F). Cover the meat with tin foil and roast for a further 3 hours
- Take the roasting tin out of the oven and remove the tin foil. Spoon the juices from the bottom of the pan over the meat then place the vegetables, herbs and lemons around the joint. Leave the roasting tin uncovered and return it to the oven for another hour.
- When the pork is cooked remove it from the oven and place on a large plate or board. Cover with tin foil and allow to rest while you make the gravy.
- To make the gravy: Strain off some of the fat from the roasting tin then stir the flour into the remaining juices. Place over medium heat and continue stirring with a wooden spoon. Gradually add in the stock or water and bring to the boil. Simmer for a couple of minutes then strain through a sieve into a saucepan.
- Discard the vegetables that were cooked in the roasting tin with the pork. Add the redcurrant jelly to the strained liquid and boil for a couple of minutes until the gravy thickens.
Posted by Aussie Meat and for this fabulous recipe, we thank Bord Bia - Irish Food Board for the recipe link https://www.bordbia.ie/recipes/pork-recipes/slow-roast-collar-of-pork/