By Chef Ella Freyinger

March 2021

My dear friend Oliver Woolley, of Peads and Barnetts, sells the only pork around that I will buy or eat. The amount of care, thought and relationship that goes into caring for the lives of the animals he raises is a beautiful experience to be witness to. If you live in Los Angeles, look him up and snag a pork collar when you can or any other cut he has that will do well with a braise, you certainly won’t regret it.

Ingredients

  • FOR THE PORK COLLAR
  • 2 cara cara oranges
  • 2 whole shallots, cut in half
  • 1 yellow onion, cut in half
  • 1 head garlic, cut in half
  • 2 tbsp coriander seeds
  • 1 tbsp cumin seeds
  • 2 sprigs fresh oregano
  • ½ cup cara cara or other sweet citrus juice
  • 4 cups vegetable or chicken stock
  • 2 tbsp FE olive oil, plus more if needed
  • Kosher salt
  • FOR THE SNAP PEAS
  • 2 pounds sugar snap peas, cleaned and trimmed
  • 1 tbsp olive oil
  • Kosher salt
  • FOR THE GREEN GODDESS
  • 2 ripe avocados
  • ½ tsp ground fennel seed
  • 2 tbsp tarragon leaves
  • ¼ cup chopped parsley
  • ¼ cup basil leaves
  • ¼ cup chopped cilantro
  • ¼ cup lemon juice
  • 2 tbsp olive oil
  • 1 tsp kosher salt

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 Wednesday of cara cara or other citrus.
  • Enjoy!