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  • Brined Pork Collar with Mushy Peas & Mint

Brined Pork Collar with Mushy Peas & Mint

Posted on Jan 18th, 2023
by Jack Stein
Categories:
  • Pork Recipes
Brined Pork Collar with Mushy Peas & Mint

During the Age of Sail, Padstow was a very important port on the way to the Americas, and a staple on board such voyages would have been salted pork and beef.

This was purely a preservative measure, but modern-day cooks have discovered benefits in the kitchen of salting meat. Using a weak brine, muscle fibers begin to swell and absorb water, resulting in a meat that is both more tender and more tasty.

Enjoy this delicious recipe by Jack Stein; food photography by David Griffen.

Brined Pork Collar with Mushy Peas & Mint

Brined Pork Collar with Mushy Peas & Mint

5 from 1 vote
Print Recipe Pin Recipe
Prep Time 45 mins
Cook Time 1 hr 30 mins
Total Time 2 hrs 15 mins
Course Main Course
Cuisine American
Servings 4 servings

Ingredients
  

For the Pork Brine

  • 3.5 l water
  • 420 g salt
  • 210 g sugar
  • 35 g yellow mustard seeds
  • 50 g crushed garlic
  • 10 g fennel seeds

For the Mushy Peas

  • 500 g marrowfat peas
  • 18 g bicarbonate of soda
  • 2.5 l water
  • 100 g butter
  • 12 g Marmite
  • 15 ml Worcestershire sauce
  • 5 g salt

For the Mint Sauce

  • 5 g demerara sugar
  • 15 g mint leaves
  • 20 ml cider vinegar
  • salt to season

Instructions
 

For the Pork Brine

  • Put all the brining ingredients (except the pork) in a large saucepan. Bring to the boil. Remove from the heat and whisk vigorously until all the salt and sugar has dissolved. Chill the brine and then fully submerge the pork collar. Leave overnight.

For the Mushy Peas

  • Place the marrowfat peas into a bowl. Add 10g of bicarbonate of soda and 1.5L of water. Mix well and leave at room temperature for 10 hours. Rinse well in cold water. Mix the peas with 1L of water and 8g of bicarbonate of soda. Place on a high heat and bring to the boil. Simmer for about 15 minutes until tender, skimming any excess skins from the top. Mash slightly with a fork. Add butter, Marmite, Worcestershire sauce and salt.

To cook the Pork

  • Preheat oven to 220°C. Remove the pork from the brine and rinse in fresh water.
    Brined Pork Collar
  • Place the pork in a large roasting tin and roast for the first 20 minutes. Lower the temperature to 180°C for a further 1 hour or until the internal temperature is at 66°C. Remove from the oven and rest for 30 minutes.

For the Mint Sauce

  • Roughly chop the mint. Place it in a mortar and pestle along with the salt, sugar and vinegar. Combine all the ingredients.

Notes

Brined Pork Collar with Mushy Peas & Mint
Tried this recipe?Let us know how it was!

Jack Stein

Born in Cornwall, Jack is the middle son of Rick and Jill Stein. His love for the hospitality world, in particular the kitchen and food-side of things, was apparent from a young age. He kicked off his career working as a kitchen porter during the school holidays, and at 16 tried his hand at front of house, working as a waiter throughout the remainder of his professional education. He studied at Cardiff University, completing a BSC in Psychology before going on to do a Masters in Ancient History. However, his heart was set on cooking, and he re-entered the family business as a Commis Chef at The Seafood Restaurant upon graduating, before becoming Sous Chef at Rick Stein’s Café. Jack has since worked as a chef at restaurants across the world, including La Régalade in Paris, before extensive travels to Australia, the Far East and Japan, via a stint in the kitchen at Tetsuya’s, Sydney. Jack is a familiar face on television, has filmed series’ including Wine, Dine and Stein (co-hosted with brother Charlie), Jack Stein: Born to Cook on SBS and UKTV food, and Inside the Box. Plus, appearances on Saturday Kitchen, Sunday Brunch, a regular spot on Packed Lunch and also featured on ITV’s 2021 series, Cooking with the Stars, with celeb partner AJ Odudu.

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