NOTE: This is an updated version of the recipe.
Braised Pork Collar
Recipe by: Warren Chow, Executive Chef, Wildlight Kitchen + Bar
Serves: 4–6 (Pork shoulder may be substituted if collar is unavailable.)
Ingredients
● 3 lb pork collar, thawed
● 3 cups of brine, cold
● 1¼ cups pork marinade
Brine
● 3 cups cold water (divided)
● 3 tablespoons kosher salt
● 1 tablespoon brown sugar
● ½ teaspoon black peppercorns
● 1 bay leaf
● ½ teaspoon fresh thyme leaves (or 1 small sprig)
Marinade
● 2 tablespoons soy sauce
● 1¼ cups bbq sauce
Method
1. Brine
● Bring ¾ cup of the water to a gentle simmer. Whisk in the salt and brown sugar until fully dissolved.
● Add the bay leaf, thyme, and peppercorns. Remove from heat, then whisk in the remaining 2¼ cups cold water.
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● Chill the brine completely, about 1 hour in the fridge or by placing the pot in an ice bath.
● Place pork in a large container and fully submerge in chicken brine.
● Weight down if needed.
● Refrigerate for six hours.
1. Marinade
● Remove pork from brine and pat dry.
● Place pork in a large zip-top freezer bag.
● Add 1¼ cups preferred marinade (or marinade above).
● Press out excess air and seal.
● Refrigerate for 6 hours.
1. Slow Cook
● Preheat oven to 165°F (or lowest possible setting, typically 170°F).
● Place sealed bag in a roasting pan.
● Cook for 10–12 hours, until very tender.
1. Rest & Chill
● Let rest at room temperature for 1 hour.
● Refrigerate until fully chilled.
1. Finish the Jus
● Remove pork from bag.
● Strain cooking liquid into a saucepan.
● Simmer gently and reduce by about one-third.
● Reserve for serving.
Cassoulet-Style White Beans
Yield: ~2½ quarts Serves: 6–8 as a side
Ingredients
● 1½ lb dried white beans (Great Northern or Cannellini), soaked overnight
● 2½ cups canned diced tomatoes with juice
● 2½ cups chicken stock
● 3 large yellow onions, diced
● 6 garlic cloves, minced
● 2 tsp fresh thyme, chopped
● 2 bay leaves
● 2 tbsp kosher salt, plus more to taste
● 2 tsp ground black pepper
● ⅓ cup duck fat (or olive oil)
Method
1. Drain soaked beans and set aside.
2. In a large heavy pot or Dutch oven, heat duck fat over medium-high heat.
● Add onions and garlic.
● Cook until soft, lightly golden, and sweet, about 10–12 minutes.
1. Add beans and thyme; stir to coat.
2. Add diced tomatoes with juice and chicken stock.
3. Bring to a gentle boil, then add bay leaves, salt, and pepper.
4. Reduce heat to a low simmer.
● Cook 45 minutes to 1½ hours, stirring occasionally, until beans are tender and liquid is thick and saucy.
1. If liquid reduces too quickly before beans are tender, add ½ cup warm stock or water at a time as needed.
2. Adjust seasoning with salt.
● Remove bay leaves before serving.
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