1 – 5lb Berkshire pork collar, trimmed, lightly scored and tied
½ cup garlic herb paste (below)
2 tablespoons butter
1 tablespoons olive oil
1/4 lbs guanciale, minced
1 medium yellow onion, sliced
½ cup white wine
6 cups milk
1 tablespoon minced rosemary
1 tablespoon fennel seeds
1 head of garlic
4 tablespoons minced rosemary
10 leaves of sage
10 leaves basil
2 teaspoons fresh ground pepper
3 tablespoons extra virgin olive oil
For the garlic herb paste:
In a food processor combine 4 tbsp salt, the peeled cloves of one medium head garlic, 4 tbsp minced rosemary leaves, 10 leaves of fresh sage, 10 leaves fresh basil, 2 tsp freshly ground black pepper and 3 tbsp extra virgin olive oil. Puree.
Rub the pork collar all over with the herb paste and wrap it in plastic wrap. Let it rest in the refrigerator for several hours.
Heat a 6-8 quart dutch oven over medium heat and add the butter and olive oil. Add the pork collar and brown it well on all sides. Remove it from the pan and let it rest on a rack. Add the guanciale and onions to the pan and cook until the onions are beginning to brown. Add the rosemary and fennel seed and cook them for a minute or two then deglaze the pan with the wine and reduce the wine by about half. Add the milk and return the pork collar to the pan. Then partially cover the pan and allow the pork to very gently simmer for about 2 hours.Read more
The sauce will have thickened a bit and curdled. Don’t freak out. Carefully take the pork out of the pan and put it on a rack. Transfer the sauce to a blender (this may take a couple batches) and puree it well. Strain the sauce in to a saucepan using a fine mesh strainer. Reduce the sauce, if needed, to the consistency of heavy cream or a tiny bit thicker. Taste and add salt if needed. Slice the pork and arrange it on a serving platter and spoon most of the sauce over the pork. Pass additional sauce on the side.
Staub Cast Iron
Oval Gratin Baking Dish
The Oval Gratin is a cast iron favorite that is the perfect vessel for browning foods to perfection. It is a versatile piece for baking casseroles, roasting side dishes or baking up a delicious dessert, and transitions easily from oven to table.
Features & Benefits:
-Made in France
-Heavyweight enameled cast iron transfers and retains heat evenly
-Matte Black selection features multi-coat enameling with low-gloss matte finish
-Resistant to rust, chipping and cracking, the coating requires no additional seasoning like some other cast-iron pieces
-Specially formulated black matte interior enamel contains traces of quartz, giving it additional heat resistance and a rougher surface for better browning