Pork collar, or pork neck, with herbs and lemon. With this recipe, you’ll have tender, juicy, and flavorful meat that, thanks to marinating first and slow cooking afterward, will melt in your mouth.
- Difficulty: Very easy
- Cost: Economical
- Rest time: 20 Minutes
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Slow Cook
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 slices pork collar
- 1 leaf bay laurel
- 1 pinch chives
- 2 leaves sage
- 1 lemon
- 1/4 cup wine
- black pepper
- A few leaves rosemary
- 1 pinch dried oregano
- 1 clove garlic
- extra virgin olive oil
- salt
Tools
- Pan
Steps
To prepare the pork collar with herbs and lemon, start by squeezing a lemon. In a bowl or a high-edged dish, place the pork slices and then pour the lemon juice over them. Let them rest for 20 minutes.
In the meantime, chop all the aromatic herbs and the previously peeled garlic. Add them all to a small bowl and add the oregano, black pepper, and a pinch of salt.
After 20 minutes, pour a drizzle of extra virgin olive oil into a large pan and place the 4 pork slices. Be careful not to discard the lemon juice left from marinating, you will need it later.
Slightly brown the slices on both sides. At this point, pour the wine into the pan and let it evaporate over high heat. Once evaporated, add the marinade juice, and sprinkle the slices with the prepared mix of herbs.Cover with a lid and let cook for about 40 minutes on low heat, checking occasionally to ensure the liquids don’t dry up.
Once ready, serve the slices hot accompanied by a nice salad or baked potatoes.
