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.
i browned the marbled collar (like gordon ramsay said “no colour, no taste”).
for the sauce-
i used 1 cup red wine, 1 tbsp flat sugar, 1 tbsp mirin, 2 tbsp light soy sauce, 1 tsp salt.
then i fried 1 cut carrot, added 1 cut yellow onions, & added vegetable stock & softened the carrots then added the red wine sauce.
then i placed the pork collar in a casserole & added the sauce & vegetables to cover & slow-braised in the oven for 6hrs at 90degC.
pork has a good amount of fat marbling & connective tissues, and slow braise at 90degC helped turn the connective tissues to very flavourful gelatine.
the meat texture was very tender, marbled & well infused with the red wine sauce & vegetable sweetness.
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. ^^
- 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.
- pan-browned the pork collar on all side over high fire (like gordon ramsay said “no colour, no taste”)
- fry 1 cut carrot, add 1 cut yellow onions, & add vegetable stock & soften the carrots then add the red wine.
- place pork collar in a casserole & add the sauce & vegetables to cover & slow-braise for 6hrs at 90degC.