Pork collar is a lovely piece of pork to use. It has a wonderful fatty marbled element, meaning it’s tasty and juicy with good flavour. A treat to cook.
BRINE THE PORK
First make the brine. It’s a good idea to make the brine ahead of time as it needs to be completely cold. Add the peppercorns, cloves, bay leaves, salt and sugar to a pan with 1 litre of water, heat the pan to dissolve the salt and sugar, then allow to cool. Place the pork collar into the cold brine and leave in the fridge for 2 hours. Remove from the brine and give a good rinse and pat dry.
ROAST THE MEAT
Load and light the EGG and bring it up to 130˚C.
Place the pork collar on the grill and slowly roast it until it reaches an interior temperature of 50˚C, then set it aside to rest. If you’re cooking without an EGGspander, remove the ConvEGGtor. Increase the temperature of the EGG to 200˚C.
MAKE YOUR SAUCE AND SIDE
While the temperature is coming up, place your apples directly into the coals, right on top of the fire. Remove the apples from the coals once blackened and tender, then leave to cool.
If you’re cooking without an EGGspander, install your Cast Iron Searing Grid. Slice the onions through the middle with their skin still on, place cut-side down on your Searing Grid and grill directly over the flames until soft and charred. Halve the lemon and place that cut-side down on the Searing Grid as well until the edges are nicely blackened.
Place the pork collar back in the EGG and grill directly until it reaches an internal temperature of 58˚C. Set aside to rest for 20 minutes.
While the pork is resting, peel the skin off the apples, remove the seeds and lightly crush the flesh with a spatula. In a saucepan, stir the crushed apples with the butter, cider brandy and the juice of the charred lemon.
PLATE IT UP
Peel the skin off your onions. Slice your pork generously and arrange on a platter with the onions and apple sauce. Finish by pouring the resting juices over the pork.