Wife found this recipe in this month’s issue of the Appetite Magazine and requested to have this for our Sunday dinner.
The Spanish call the Pork Collar a butchers secret or ‘Secreto’ because the butcher apparently keeps the cut as a secret because it's so tasty. The benefit of collar meat is that it is slightly fatty, having a marbled effect, meaning that when cooking, it does not dry out easily.
Other than the 6 hours needed to brine the meat, cooking time is short and easy. Give it a try and you will be rewarded with a tender and flavourful pork steak - Nice and pink in the center and charred on the surface.
I made some slight changes to the original recipes depending on what is available in my kitchen.
750ml hot water
25g fine sea salt
1 tbsp ground coriander
8 cardamon pods, lightly crushed
2 sprigs fresh rosemary
1 cup brewed coffee
40g maple syrup
4 pork collar steaks about 2cm thick
50g unsalted butter, melted
30g maple syrup
750g butternut pumpkin
1 head broccoli
2 cloves garlic, minced
1 tbsp olive oil
1 tbsp soya sauce
1 tsp balsamic vinegar
2 tbsp white wine
1 tsp sugar
Make brine. Combine hot water, salt, rosemary, coriander and cardamon and whisk until salt dissolves. Let cool then stir in coffee and maple syrup.
Submerge pork in brine. Cover and chill for 6 hours. Turn pork in between to ensure they soak evenly.
Combine metled butter, maple syrup and salt together and set aside.
Cut pumpkin into chunks and place in a foil-lined baking pan. Brush pumpin with maple-butter mixture. Roast in oven at 200C for 45 mins, basting occasionally with the maple-butter mixture.
Lift pork steaks out of the brine and wipe clean with paper towels (do not rinse). Rub oil on both sides of steaks.
Set grill pan over medium heat. When very hot, lay steaks in pan. Fry for 4-5 minutes on each side or until brown and cooked. Let pork rest for 10mins.
Cut broccoli into florets and place them in a pot with just a little water. Cook broccoli for 3mins.
Mix soya sauce, vinger, wine and sugar and set aside.
Heat olive oil in a skillet. Add minced garlic and cook for about a minute. Add boiled broccoli florets and stir frequently with the sauce-wine mixture. Do not overcook the broccoli.
Divide and place pork collar steaks, roasted pumpkin and saute broccoli on serving plates. Drizzle with balsamic reduction and serve immediately.