Brined Pork Collar with Mushy Peas & Mint

Name: Brined Pork Collar with Mushy Peas & Mint
Prep time: 45 min
Cook time: 1 h 30 min
Total time: 2 h 15 min
Yield: 4 servings
Ingredients: 3.5 l water; 420 g salt; 210 g sugar; 35 g yellow mustard seeds; 50 g crushed garlic; 10 g fennel seeds; 500 g marrowfat peas; 18 g bicarbonate of soda; 2.5 l water; 100 g butter; 12 g marmite; 15 ml Worcestershire sauce; 5 g salt; 5 g demerara sugar; 15 g mint leaves; 20 ml cider vinegar; Salt to season; 8 g bicarbonate

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4.9

141 reviews

Excellent

Prep Time
45 mins
Cook Time
1 hr 45 mins
Total Time
2 hrs 15 mins
Servings
4 servings
Course
Main Course
Cuisine
American

Brined Pork Collar with Mushy Peas & Mint

Iris Warren

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Perfect for any time of day, this recipe delivers great flavor effortlessly.

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Ingredients

Servings

For the Pork Brine

3.5 l water
420 g salt
210 g sugar
35 g yellow mustard seeds
50 g crushed garlic
10 g fennel seeds

For the Mushy Peas

500 g marrowfat peas
18 g bicarbonate of soda
2.5 l water
100 g butter
12 g marmite
15 ml Worcestershire sauce
5 g salt

For the Mint Sauce

5 g demerara sugar
15 g mint leaves
20 ml cider vinegar
Salt to season
8 g bicarbonate

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Instructions

For the Pork Brine

Put all the brining ingredients (except the pork) in a large saucepan. Bring to the boil. Remove from the heat and whisk vigorously until all the salt and sugar has dissolved. Chill the brine and then fully submerge the pork collar. Leave overnight.

For the Mushy Peas

Place the marrowfat peas into a bowl. Add 10g (1 tbsp) of bicarbonate of soda and 1.5L (6 ⅓ cups) of water. Mix well and leave at room temperature for 10 hours. Rinse well in cold water. Mix the peas with 1L (4 ¼ cups) of water and 8g (2/3 tbsp) of bicarbonate of soda. Place on a high heat and bring to the boil. Simmer for about 15 minutes until tender, skimming any excess skins from the top. Mash slightly with a fork. Add butter, Marmite, Worcestershire sauce and salt.

To cook the Pork:

Preheat oven to 220°C (430 ° F). Remove the pork from the brine and rinse in fresh water.
Place the pork in a large roasting tin and roast for the first 20 minutes. Lower the temperature to 180°C (356° F) for a further 1 hour or until the internal temperature is at 66°C (150 °F). Remove from the oven and rest for 30 minutes.