Slow Roast Collar of Pork

Ingredients Serves 8

Cooking time: 4½ Hours

  • 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 tablesp. flour
  • 600mls water or stock
  • 1 dessertsp. redcurrant jelly



Season the pork then place it in a large roasting tray. Arrange all the vegetables, herbs and spices around it. Pour in cider, cover with tin foil and braise in the oven at Gas mark 1, 150°C (300°F) for 3 hours. The belly is done when you can pierce the flesh easily


To make the apple sauce: Simply peel, core and chop the apples and add them to a saucepan along with the sugar, butter and water. Allow to simmer gently for 10-15 minutes, stirring occasionally, until very soft. Taste before a serving and add a little more sugar if needed.


Increase the oven to Gas Mark 6, 200°C (400°F). Place the roasting tin/tray into the hot oven and leave for 20-25 minutes to crispen the skin.


To make the gravy: Place the roasting tin over a medium heat. Drain off the fat. Then stir in the cornflour mixture. Continue stirring until it the sauce thickens. Taste and season then simmer for a couple of minutes. Pour through a sieve into a gravy boat.


To serve, slice the pork and serve it with the apple sauce, gravy and roast vegetables.