slow braised pork collar in red wine sauce

this slow braised pork collar in red wine sauce was my second attempt.

it was as good as the first, and if i may say, a really great recipe i created myself.

thoroughly pan-browned before braising

i browned the marbled collar (like gordon ramsay said “no colour, no taste”).

thoroughly pan-browned before braising

for the sauce-

i used 1 cup red wine, 1 tbsp flat sugar, 1 tbsp mirin, 2 tbsp light soy sauce, 1 tsp salt.

thoroughly pan-browned before braising

then i fried 1 cut carrot, added 1 cut yellow onions, & added vegetable stock & softened the carrots then added the red wine sauce.

slow braised pork collar

slow braised pork collar

then i placed the pork collar in a casserole & added the sauce & vegetables to cover & slow-braised in the oven for 6hrs at 90degC.

slow braised pork collar

pork has a good amount of fat marbling & connective tissues, and slow braise at 90degC helped turn the connective tissues to very flavourful gelatine.

slow braised pork collar in red wine sauce

the meat texture was very tender, marbled & well infused with the red wine sauce & vegetable sweetness.

slow braised pork collar in red wine sauce

the pork was very flavourful & so tender yet not sinewy & falling apart like the usual braised meat texture.

i served this as part of my homegourmet adventure 4-course dinner on 15.11.2015. ^^

i think this is really an excellent recipe. ^^

c.h.e.f andy

Ingredients :-

• 500g pork collar (i used frozen pork collar from sheng shiong S$9.95/kg)
• sea salt
• coarse black pepper
• 1 large carrot
• 1 small yellow onions

red wine sauce

• 1 cup red wine
• 1 tbsp flat sugar
• 1 tbsp mirin
• 2 tbsp light soy sauce
• 1 tsp salt.

Directions :-

1. pan-browned the pork collar on all side over high fire  (like gordon ramsay said “no colour, no taste”)
2. fry 1 cut carrot, add 1 cut yellow onions, & add vegetable stock & soften the carrots then add the red wine.
3. place pork collar in a casserole & add the sauce & vegetables to cover & slow-braise for 6hrs at 90degC.