Oven-roasted pork collar stuffed with pork belly

Name: Oven-roasted pork collar stuffed with pork belly
Ingredients: 1.3 kg pork collar; 4 slices (400 g) skin-on pork belly; 1 teaspoon salt; 15 g Kotány pork seasoning; 30 g green garlic

Meat - Oven-roasted pork collar stuffed with pork belly by stefania O. - Recipia

Oven-roasted pork collar stuffed with pork belly is cut into five slices without cutting all the way through, then browned so it stays in one piece. It bakes covered over low heat until tender, with pork belly and green garlic tucked between the cuts. I serve it in thick slices, with pickles on the side. Prep: 20 minutes. Cook: 3 hours and 39 minutes. Total time: 3 hours and 59 minutes. Servings: 6. Approximately 890 kcal and 44 g protein per serving.

Ingredients

1.3 kg pork collar
4 slices (400 g) skin-on pork belly
1 teaspoon salt
15 g Kotány pork seasoning
30 g green garlic

Preparation

1. Make 5 cuts in the pork collar, without cutting all the way to the bottom, so it stays in one piece. Sprinkle with 1 teaspoon of salt. 2. Heat a frying pan and brown the collar over high heat for 5 minutes, turning it to brown all sides, until its color changes. In the same pan, brown the pork belly slices for 4 minutes, turning them over once. Sprinkle the pork seasoning over all the pieces. 3. Clean the green garlic and chop it finely. 4. Line a roasting pan with parchment paper. Put the collar in the pan, tuck the garlic and pork belly slices between the cuts, then cover with parchment paper. Bake at 120°C for 3 hours and 30 minutes, until the meat is tender.

Notes

I serve it with baked potatoes and pickles. My boys don't eat lamb, so at Easter I put the pork dishes in the Easter treats category. Choose a collar with visible layers of fat; a thicker piece may need the long roasting time. The parchment on top keeps the steam in, so the rind stays soft, not crisp. The roast keeps in the fridge for up to 3 days.