Beer-braised pork collar roast

Method

Introductory photographs from the original

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   I tie the meat with kitchen string.

   

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   I roughly chop onions.

   

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   I roughly chop carrots.

   

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   I heat plenty of oil in a large pot that will hold the roast, add chopped vegetables and garlic and wilt lightly.

   

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   I add the roast and brown well on all sides.

   

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   I add herbs tied with kitchen string.

   

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   Once browned, I season with salt and pepper.

   

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   I add the beer bottles.

   

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   I let it evaporate and cover.

   

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    Cooking takes about two and a half hours, roughly an hour per kilogram. The original gives a centre temperature of 80/82 degrees with a thermometer. I turn often and add meat or vegetable stock, keeping it moist with plenty of sauce.

    

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    I cool after cooking, then slice.

    

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    I blend the cooking juices in a small pan, or leave vegetable pieces for a rustic sauce.

    

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    I return the roast to the pot covered in sauce. Serve with potatoes or polenta.

    

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