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Rolled pork collar, confit fennel and leek

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.


A rolled pork collar

Olive oil


To serve

Meatsmith chicken stock



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.

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