Crispy braised Iberico pork collar Recipe

It is not cheap, but if you come across it don't hesitate and buy an Iberico pork collar (aka boneless neck, Cabecero). Mine was 1800 g. It is a well marbled, exquisitely flavorful cut that can be roasted, braised, or sliced into steaks for quick searing. ... While iberico is best known for the famous slow-aged hams, the other cuts are succulent, moist & delicious.

I made pulled pork from one half. Today I made this from the other half.

First I peeled, halved and then sliced 800 g of onions and sweated them in 40 g of butter, turned the heat up a bit and softly fried them for about 40 mins, nicely caramelised and brown.

Took out the onions and added some more butter in the pan to sear the meat.
Then turned the heat down again and added sea salt, black pepper, 3 tbsp Worcestershire  and 6 finely hacked cloves of garlic, 1.2 liter of beef stock, the reserved onions and 2 leaves of laurel. Put the lid on and let it simmer for 3 hours.

Then I took out the onions again and the meat. I cooled the meat for an hour and in the meantime reduced the liquid by 30%.

The meat was divided in thick slices and the onions went back in the pan.

Finally I fried the slices of meat in another pan in butter till both sides were nice and crispy.

(Here the original Yvette van Boven recipe)

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Crispy braised Iberico pork collar Recipe

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Crispy braised Iberico pork collar Recipe https://sweetteabiscuits.blogspot.com/2020/06/crispy-braised-iberico-pork-collar.html