Iberico Pork Boneless Collar Neck | ±2kg

1. Thaw Properly:

If you’re starting from frozen, the best method is to thaw the pork slowly in the fridge. Place the 2kg Iberico pork collar (still in its packaging) on a tray to catch any drips and let it thaw for 24-36 hours in the refrigerator. If you’re short on time, you can thaw it in cold water (still in its packaging) for about 3-4 hours, changing the water every 30 minutes.

2. Bring to Room Temp:

Once thawed, take the pork out of the fridge about 45 minutes before cooking to allow it to come to room temperature. This step ensures even cooking.

3. Preheat & Prep:

Preheat your oven to 160°C. While the oven heats, pat the pork collar dry with paper towels. Season generously with salt, black pepper, and a little smoked paprika for extra flavour.

4. Sear for Flavour:

Heat a large skillet over medium-high heat with a splash of olive oil. Sear the pork on all sides for about 3-4 minutes per side until you get a nice golden-brown crust. Searing helps lock in the juices.

5. Slow Roast:

Transfer the seared pork to a roasting tray. Place it in the preheated oven and cook for about 1.5 to 2 hours, or until the internal temperature reaches 57°C for medium-rare or 63°C for medium. Check the temperature using our smart meat thermometer by MEATER.

6. Rest & Slice:

Once cooked, remove the pork from the oven and let it rest for 10-15 minutes. This helps the juices redistribute throughout the meat, making it extra tender when you slice.

Simple Recipe: Iberico Pork Collar with Garlic & Rosemary

Ingredients:

• 2kg Iberico Pork Boneless Collar Neck
• 4 garlic cloves, crushed
• 2 tbsp olive oil from Kalios
• 2 tsp smoked paprika
• 1 tbsp fresh rosemary, chopped
• Sea salt & black pepper

Instructions:

1. Thaw & Season: Follow the thawing instructions above. Pat the pork dry, then rub it all over with olive oil, crushed garlic, paprika, rosemary, salt, and pepper.

2. Sear & Roast: Sear the pork in a hot pan until browned on all sides, then transfer to a roasting tray. Roast at 160°C for about 1.5 to 2 hours, or until the internal temperature is perfect.

3. Rest & Serve: Let the pork rest for 10-15 minutes, then slice thinly and serve with roasted vegetables or a simple salad.

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