Pork Collar with Potato, Apple and Jerusalem Artichoke Gratin, and Organic Prune Gravy - Flodins Food

Pork Collar with Potato, Apple and Jerusalem Artichoke Gratin, and Organic Prune Gravy

  • Preparation time :
    30 minutes
    Cook time :
    3 hours
    Ready in :
    3.5 hours
  • Serves 4 people
  • Difficulty :
    Tricky

Ingredients

Pork Collar:

Potato, Apple and Jerusalem Artichoke Gratin:

  • 400g mealy potatoes
  • 200g Jerusalem artichoke
  • 1 apple in season
  • zest from 1/2 lemon
  • 2 cloves of garlic
  • 2 yellow onions
  • 2½  cups cream
  • ½ cup grated gruyere cheese
  • ½ cup grated mozzarella
  • ½ cup butter
  • salt
  • pepper

Organic prune Gravy:

  • ½ cup chopped prunes
  • 2 shallots
  • 2 cloves of garlic
  • 1 apple in season
  • 1 cup red wine
  • 1 cup veal stock
  • 2 tbs butter
  • salt
  • pepper

Method

Pork Collar: 

1. Take the Omega-3 Pork Collar out of the fridge 20 minutes prior to cooking.
2. Preheat oven to 175°C.
3. Rub salt and pepper all over pork collar to ensure seasonings stick.
4. Sear the pork collar on four sides in a mixture of butter and oil.
5. Place belly into the oven and cook for 1.5 hours (or until core temperature is about 78-80°C).
6. Let meat rest for 15 minutes.
7. Slice and serve pork belly.

ENJOY!

Notes: The collar can be prepared the day before. If this is the case, fry the pork slices in a mixture of butter and oil for 5 minutes before serving.

Potato, Apple and Jerusalem Artichoke Gratin: 

1. Peel Jerusalem artichoke and potatoes and slice them into ½ cm thick pieces. Then, fry them with butter without browning.
2. Slice the onions then add them into a frying pan together with pressed garlic, lemon zest and sliced, peeled apple.
3. Add in cream, seasoned salt, and pepper to taste. Simmer while stirring, making sure not to overcook the potatoes until sauce is smooth and creamy.
4. Cool and place on a buttered oven tray.
5. Sprinkle mozzarella and gruyere cheese on top.
6. Bake in oven until top is golden brown.

ENJOY!

Organic Prune Gravy: 

1. Peel and chop the shallots, garlic and apple. Fry with butter.
2. Add in red wine, prunes and veal stock.
3. Reduce heat and cook until desired consistency and flavour (minimum 30 minutes).
4. Season with salt and pepper.
5. Top with a small knob of butter and serve.

ENJOY!

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