Pork collar with oranges and potatoes
Pork collar with potatoes and orange in the oven is a dish full of aroma, juicy meat, and Mediterranean flavor. The orange adds a pleasant sweet and sour touch that goes wonderfully with the rich pork, while the potatoes absorb all the juices and become melt-in-the-mouth.
Ingredients
- 2 kilos pork neck boneless
- Salt and pepper
- 5 garlic cloves peeled and halved
- 3-4 rosemary stalks
- About ½ cup Dijon mustard
- 60 ml olive oil
- 1300 grams potatoes in quarters
- 800 grams onions sliced
- 4 large oranges one left whole, the rest juiced
For the sauce
- 250 ml freshly squeezed orange juice
- 100 grams honey
- 40 grams balsamic vinegar
- 40 grams Dijon mustard
- 1 lemon juiced
- 60 ml “koumantaria” or port wine
- 125 ml chicken broth
Instructions
- Preheat oven to 200˚ C, fan.
- Season the pork liberally with salt and pepper on all sides. Using a small sharp knife, make about 10 small holes on the pork. Stuff holes with garlic halves and rosemary. Using a pastry brush, spread Dijon mustard all over the pork.
- To make the sauce combine all ingredients, except the chicken broth, in a bowl.
- Pour olive oil on the base a large baking pot (clay, ceramic or glass). Add the potatoes and season. Top with the onion slices and pour over half of the sauce. Position the pork o top of the onions and gently pour over the remaining sauce. Slice the whole orange in quarters and place around the pork. Pour over the chicken broth.
- Cover the pot with a wet parchment paper, then cover tightly with foil and the pot lid.
- Reduce oven temperature to 170˚ C, fan. Roast pork for 2 ½ hours. Uncover pot, and increase oven temperature to 200˚ C. Return uncovered pot to the oven and roast for 30 minutes longer, basting with the pan juices.
- Rest meat for 15 minutes, then slice and serve with the potatoes, onions and pan juices.