Pork (Porcelet) Collar - Braise or Roast?

[weinoo]

I have a lovely porcelet collar from D'artagnan.

 

Would you roast or braise it?  The last one I roasted and it was a little dry.

 

Got a recipe?

[rotuts]

Ive never had this cut

 

but this Rx , from D'a  looks delicious :

 

https://center-of-the-plate.com/2018/03/17/the-ultimate-dish-to-impress-your-easter-guests/

 

Id of course SV first , then brown second.

 

seems iike its going to be easy to dry out.

 

love to see pics of what its like  before and after .

[weinoo]

Yes, saw that...but that's a loin, not a collar, which is certainly leaner.

 

 

 

[rotuts]

missed that .  did seem odd to have skin whereas the collar does not :

 

 

best of luck with this.

 

looks potentially very delicious.

 

 

[Duvel]

Does it come skin on ?

 

I’d probably riff off a porchetta, open the collar up, score crosswise, rub with fennel, rosemary, garlic, chili, salt. Roll up, tie into a fat sausage and SV. Dry surface in the fridge for some hours  ( w/ skin on, otherwise coat in seasoned starch) and deep fry ...

[weinoo]

So the braise or roast part didn't go over too big?

 

@Duvel I actually saw when searching, that you were one of the few here who has dealt with this cut, and posted about it previously.

 

While your prep and method sounds lovely, it's just more than I want to undertake for home cooking; and deep frying in an NYC apartment with little to no ventilation sucks. Actually, my sous vide rig has not come out for pandemic cooking yet; it's been all oven, stove top, IP, CSO, et al. It makes the house smell good, and that's comforting these days.

 

Anyway, it's been braised, I'm reducing the braising liquid now, and I'll heat up a couple of slices in that for service, alongside a potato/fennel gratin that's in the oven.

 

 

And this way, I get to use my cool Falk rondeau.

Edited April 11, 2020 by weinoo (log)