2½ kgs Mick's Meat Barn Pork Collar
Salt and freshly ground black pepper
1 red onion, quartered
1 carrot, peeled and chopped
1 stick celery, chopped
2 bulbs of garlic, cut in half
2 sprigs of rosemary
2 lemons roughly chopped
1 tablesp. flour
600mls water or stock
1 dessertsp. redcurrant jelly
Step 1 - Preheat oven to 220ºC. Place the pork in a roasting tin and season with salt and pepper.
Step 2 - Place in the hot oven and roast, uncovered, for 30 minutes. Then reduce heat to 170°C. Cover pork with tin foil and roast for a further 3 hours.
Step 3 - Take the roasting tin out of the oven and remove the tin foil. Spoon the juices from the bottom of the pan over the meat then place the vegetables, herbs and lemons around the joint. Leave the roasting tin uncovered and return it to the oven for another hour
Step 4 - When the pork is cooked remove it from the oven and place on a large plate or board. Cover with tin foil and allow to rest while you make the gravy
Step 5 - Strain off some of the fat from the roasting tin then stir the flour into the remaining juices. Place over a medium heat and continue stirring with a wooden spoon. Gradually add in the stock or water and bring to the boil. Simmer for a couple of minutes then strain through a sieve into a saucepan
Step 6 - Discard the vegetables that were cooked in the roasting tin with the pork. Add the redcurrant jelly to the strained liquid and boil for a couple of minutes until the gravy thickens.
Step 7 - Serve the sliced pork and gravy with the additional roast vegetables and potatoes.