Steps
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Step 1
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Ask your butcher to split the boneless pork collar ‘butterfly’ style. |
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Step 2
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Preheat oven to 275˚C. |
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Step 3
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Layer the sliced ham, bacon and cheese evenly on the meat. |
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Step 4
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Season with garlic, parsley, herbs and pepper. |
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Step 5
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Wrap this joint of pork tightly in aluminum foil & place in baking dish. |
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Step 6
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Remove foil after 90 minutes. |
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Step 7
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Cook onion in olive oil and add wine. |
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Step 8
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Pour this mixture on to the pork joint. |
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Step 9
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Cook for a further 30 minutes. |
Prime Tips
This joint of pork can be cooked a day in advance so as to allow for easier carving.
Save the juices and use as gravy.
Serve roast potatoes with fennel seed & freshly steamed carrots with the pork.