Citrus Braised Pork Collar with Charred Sugar Snap Peas & Green Goddess Dressing
April 25, 2024
In this Recipe
Ingredients
FOR THE PORK COLLAR
Pork Collar1
Cara Cara Oranges2
Shallot2 whole, cut in half
Onion1 yellow, cut in half
Garlic1 head, cut in half
Coriander2 tbsp seeds
Cumin1 tbsp seeds
Oregano2 sprigs fresh
Cara Cara Orange Juice½ cup or other sweet citrus juice
Vegetable Stockor chicken stock 4 cups
Olive Oil2 tbsp, plus more if needed
Kosher Saltto season
FOR THE SNAP PEAS
Sugar Snap Peas2 pounds, cleaned and trimmed
Olive Oil1 tbsp
Kosher Saltto taste
FOR THE GREEN GODDESS
Ripe avocados2
Fennel Seeds1/2 tsp ground
Tarragon2 tbsp leaves
Parsley1/4 cup chopped
Basil1/4 cup leaves
Cilantro1/4 cup chopped
Lemons1/4 cup juice
Olive Oil2 tbsp
Kosher Salt1 tsp
Steps
- FOR THE PORK COLLAR
- Preheat oven to 425° F. Heat a large cast iron skillet or shallow Dutch oven over medium-high heat. Season the pork collar liberally with salt. Add oil to the skillet and once it begins to gently smoke, add the pork collar. Cook the collar for about 5 minutes on each side or until a deeply brown crust has formed all around the pork. Transfer to a rimmed baking sheet and set aside. Add more oil to the same skillet if it has dried out. Add the cara caras, shallots, onions and garlic to the pan. Cook for 3-4 minutes until they are deeply caramelized. Add the coriander, cumin and fresh oregano and cook for another minute or until the spices are fragrant. Move the mixture to the sides of the pan and nestle the pork collar back into the center. Add the stock and bring to a simmer. The stock should only come about halfway up the sides of the pork.
- Place the skillet into the oven, uncovered. Cook for about 2 ½ hours, rotating the collar 90° every 30 minutes. The top will begin to become deeply caramelized and as you rotate it will intensify the flavors of the sauce and leave you with an incredibly tender piece of meat. Once the pork is meltingly tender remove from the oven and cover the skillet with a lid or aluminum foil. Let the pork rest for at least 20 minutes. Slice about ½ inch thick and arrange on a platter. Strain the sauce and ladle over the pork.
- FOR THE SNAP PEAS
- Heat a cast iron skillet over high heat. Once smoking, add the olive oil and sugar snap peas. Cook on one side only for about 3 minutes or until the snap peas begin to char. Toss and remove from the heat. Season with salt.
- FOR THE GREEN GODDESS
- Place the herbs into the bowl of a food processor and pulse until the herbs are finely chopped. Add the avocado flesh, lemon juice, olive oil and salt. Process until smooth, about 1 minute.
- TO ASSEMBLE
- Add several tbsp of the green goddess to the snap peas and toss to coat. Serve alongside the platter of pork with slices of cara cara or other citrus.
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