Brined Pork Collar with Mushy Peas & Mint
User Reviews
4.9
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Prep Time
45 mins
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Cook Time
1 hr 30 mins
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Total Time
2 hrs 15 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
American
Brined Pork Collar with Mushy Peas & Mint
Description
The pork collar is brined overnight in a seasoned salt, sugar, and spice mixture, including mustard and fennel seeds and garlic, which infuses the meat with flavor and moisture. After brining, the pork is rinsed and roasted starting at a high temperature to develop a crust before lowering the heat to finish cooking. Mushy peas are prepared by soaking marrowfat peas with bicarbonate of soda, boiling, then mashing and seasoning with butter, marmite, Worcestershire sauce, and salt to create a savory creamy side. The accompanying mint sauce combines demerara sugar, mint leaves, cider vinegar, salt, and baking soda for a refreshing balance that cuts through the richness.
This combination makes for a hearty meal where the tender and flavorful pork is complemented by the smooth mushy peas and the sharpness of the mint sauce, a traditional pairing. The components work together well for a distinctive texture and taste profile often appreciated in British cuisine.
Ingredients
For the Pork Brine
- 3.5 l water
- 420 g salt
- 210 g sugar
- 35 g yellow mustard seeds
- 50 g garlic crushed
- 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 baking soda
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.
For the Mint Sauce
- Roughly chop the mint. Place it in a mortar and pestle along with the salt, sugar and vinegar. Combine all the ingredients.
Notes
User Reviews
Overall Rating
4.9
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