Roast Pork Collar with Garlic & Rosemary

By á-6184

This pork neck comes out moist, tender and juicy. Serve it cold or hot, as a main dish, an appetizer, a side for a salad or as a cold cut.

Ingredients

• 4.4 pounds pork collar
• 5 to 6 garlic cloves
• Rosemary - a few sprigs or 1/2 teaspoon of dried rosemary
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2.5 ounces vegetable oil

Preparation

Step 1

Slice 5-6 cloves or garlic.
Add the leaves of a few sprigs of rosemary, 2 teaspoons of salt, 1 teaspoon of black pepper and 70 grams (2.5 oz) of oil.

Make 1.5 cm deep (0.5 inch) incisions into the neck and slip in the slivers of garlic. Rub with the oil mixture.

Marinade in the refrigerator overnight.

Preheat the oven to 180°C (350°F). Place a pan filled with water in the oven. Bake for about 2 ½ hours, until very tender.