Rolled pork collar, confit fennel and leek
Our Otway pork collar has been rolled and pre-seasoned with confit fennel and leek. It’s simple to prepare - only needing to be slicked with oil, salted and roasted for just over an hour.
Ingredients
To serve
Method
Preheat the oven to 180C.
Place the pork skin side up onto a rack inside a roasting dish. Drizzle the pork with a tablespoon of olive oil and season generously with salt.
Place the pork into the oven and roast for an hour, then turn the oven up to 230C and roast for a further 10 minutes.
Remove the pork from the oven and rest for 15 minutes.
While the pork rests, make a simple pan sauce with butter and sage. In a small sauce span, heat a tablespoon of butter with a few sage leaves. Cook until crisp and the butter reaches a golden brown.
When ready to serve, slice the pork into thick pieces and arrange on a plate with the butter sage sauce spooned over the meat.
