Tips To Make Pork Collar Recipe Uk Simple

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Pork collar roast, also known as neck roast in the UK, is a delicious and budget-friendly cut of meat. Often overlooked, it delivers amazing flavor when cooked properly. This recipe will guide you through the process of creating a succulent and tender pork collar roast, perfect for a comforting family meal.


How to Cook Pork Collar - Grid Iron Meat
How to Cook Pork Collar – Grid Iron Meat

2.5kg (5.5lb) boneless pork collar roast (trimmed of excess fat)

  • 2 tbsp olive oil
  • 1 tbsp dried thyme
  • 1 tbsp ground fennel seeds
  • 1 tsp smoked paprika
  • 1 tsp salt
  • Freshly ground black pepper (to taste)
  • 2 large onions, peeled and quartered
  • 2 carrots, peeled and chopped into large chunks
  • 3 celery stalks, chopped into large chunks
  • 4 cloves garlic, peeled and smashed
  • 500ml (17 fl oz) chicken broth

  • Instructions:

    1. Preheat your oven to 160°C (320°F) on fan setting (or 180°C/350°F without a fan). Pat the pork collar roast dry with paper towels. In a small bowl, combine olive oil, thyme, fennel seeds, paprika, salt, and pepper. Rub this spice mixture all over the pork roast, ensuring it’s evenly coated.

    2. Sear the pork: Heat a large ovenproof Dutch oven or heavy-bottomed pot over medium-high heat. Once hot, add the pork roast and sear on all sides for 5-7 minutes per side, until golden brown. Remove the pork from the pot and set aside.

    3. Sauté the vegetables: In the same pot used to sear the pork, add the onions, carrots, and celery. Sauté over medium heat for 5-7 minutes, stirring occasionally, until the vegetables begin to soften. Add the smashed garlic and cook for another minute, until fragrant.

    4. Deglaze and add broth: Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. This deglazing step adds extra flavor to the sauce.

    5. Return the pork to the pot: Nestle the seared pork roast back into the pot with the vegetables and broth. Bring to a simmer, then cover the pot with a tight-fitting lid.

    6. Slow braise in the oven: Transfer the entire pot to the preheated oven and braise for 2 ½ – 3 hours, or until the pork is very tender and easily pierced with a fork.

    7. Rest and serve: Once cooked, remove the pot from the oven and let the pork rest for at least 15 minutes before carving. This allows the juices to redistribute throughout the meat, resulting in a more flavorful and moist roast.

    8. Carving and serving: Transfer the pork to a cutting board and carve into thin slices. Serve the pork with the vegetables and pan juices spooned over the top. You can also thicken the pan juices by simmering them on the stovetop with a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water) until thickened.

    Nutrition Facts (per serving)

    Calories: Approximately 450 (depending on fat content)

  • Protein: 50g
  • Fat: 30g
  • Carbs: 15g

  • Please note: This is an approximate nutritional breakdown and may vary depending on the specific cut of pork used and the cooking method.


    This pork collar roast is a fantastic one-pot meal that’s guaranteed to impress. It’s relatively simple to prepare, yet delivers a depth of flavor and tenderness that rivals more expensive cuts of meat. Serve it with mashed potatoes, roasted vegetables, or your favorite side dishes for a satisfying and delicious dinner.

    Frequently Asked Questions (FAQs)

    1. Can I use bone-in pork collar roast for this recipe?

    Absolutely! The cooking time may vary slightly, so you’ll need to adjust based on the thickness of the roast. Plan on cooking for an additional 30-45 minutes, or until the internal temperature reaches 160°C (71°F) using a meat thermometer inserted into the thickest part of the meat.

    2. What if I don’t have chicken broth?

    You can substitute beef broth or vegetable broth for similar results. Water can also be used in a pinch, however, the flavor profile will be less rich.

    3. How can I make the gravy thicker?