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Pork Collar Slow-braised in Red Wine Sauce

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slow braised pork collar in red wine sauce

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 braising3

thoroughly pan-browned before braising

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

thoroughly pan-browned before braising

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

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

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

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

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

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.
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Homegourmet Adventure 4-course Dinner on 15Nov2015

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had great fun discovery yesterday experimenting several “first” for a wonderful 4-course dinner on 15.11.2015. ^^

truly a homegourmet adventure. 🙂

all 4 dishes had some new elements-

  • prawn veloute was an accidental invention.
  • gazpacho was completely first attempt.
  • prawn capellini was a new preparation &
  • slow-braised pork collar was my second try on a new preparation

in a sense, my recent dinner at stellar at 1-altitude spurred my interest, not so much an inspiration (excepting the gazpacho at stellar which was really good!), as i thought the food was expensive & not value-for-money. i thought i could recreate something similar. ^^

first course was pan seared scallops in prawn vegetable veloute. 🙂

i did not do the pan-searing well this evening. still the scallops were very good, plump & tasty & very good texture, not really the standard of disgruntled chef’s 100gourmet scallops, nor the stellar’s scallops.

the prawn vegetable veloute though was an accidental discovery. it was just so good! ^^

intense yet very smooth, and very tasty, and just the right body & texture. this really is an excellent recipe & among the best soup i have made.

i would say for myself, though the scallop itself was not comparable to stellar’s, but the overall taste experience including the prawn veg veloute was better than stellar’s, but not comparable with disgruntled chef’s 100gourmet scallop dish (above photo).

my second dish was entirely new.

gazpacho not my favourite & i hardly take gazpacho by choice but stellar’s gazpacho was just so good!

so i googled online recipes & produced 2 gazpacho just like stellar’s – a red tomato gazpacho & a white cucumber gazpacho.

& the result of my first attempt was a really wonderful gazpacho. so refreshing, smooth, & you could really taste the coolness of the cucumber & also tangy tomatoes.

not quite the standard of stellar’s (above photo) for sure, but almost there.

prawn capellini was done alio olio style. i also did not have uni & ikura (nor mentaiko).

still my own prawn capellini was a very tasty pasta.

i guess nothing so unusual, and may not be better than my usual seafood alio olio, but it was a different & drier style, adding butter like for my mentaiko pasta or squid-ink pasta.

king crab uni & sakuri ebi capellini

stellar’s king crab uni & sakura ebi capellini

didn’t have the top ingredients of stellar’s king crab, uni, ikura & sakura ebi pasta (above photo).

but just the taste of the pasta alone, i think mine was just as good though differernt (w/o the unique salty uni & ikura flavours).

the slow braised pork collar in red wine sauce was my second attempt, it was as good as the first, and a really great recipe i created myself.

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

i think this is really an excellent recipe. ^^

c.h.e.f andy