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FENNEL RUBBED ROASTED & GRILLED PORK COLLAR

Course Main Dish
Servings 4

Ingredients
  

  • 1 1/2-2 LB. PORK COLLAR
  • 1 TBS. WHITE PEPPERCORNS
  • 1 TBS. FENNEL SEED TOASTED LIGHTLY
  • 2 TBS. KOSHER SALT

Instructions
 

  • Tie pork collar to achieve uniformity. Combine peppercorns and toasted fennel seed. Crush with mortar and pestle or in a mini chop food processor. Line a small sheet pan with foil. Coat pork thoroughly with salt mixture. Refrigerate overnight

Next Day

  • Bake in preheated 275 degree oven for 2 1/2 hours. Remove from oven. Allow to cool, then refrigerate

To Finish

  • Preheat grill. Slice cold pork into 3/4" slices. Sear on grill just to reheat....5-6 minutes.

To Plate

  • Place about 1/2 cup peanut 'beans' in center of plate. Make sure you use some of the sauce/juice around the beans. Place pork collar on top. Add spoonful of seared kale and top with pickled okra.

Notes

Mary James dishes it out:  Yes, the cooking time is correct! Pork collar is the upper portion of the Boston butt.  It can be difficult to find.  The exquisite piece that I used came from D'artagnan.  https://www.dartagnan.com/porcelet-collar/product/ZPORPOR011-1.html