Ingredients

• 1 x 1.8kg/4lb pork collar roasting joint
• freshly ground black pepper
• 2 tbsp lard
• 170g/6oz onions
• finely sliced
• 1 garlic clove
• finely sliced
• 125ml/4fl oz dry white wine
• 140ml/4½fl oz chicken stock
• 30g/1oz butter
• 4 slices smoked streaky bacon
• cut into big chunks
• 2 Savoy cabbages
• cut into quarters
• cores removed
• 2 sprigs thyme
• 1 bay leaf
• 140ml/¼ pt chicken stock
• sea salt and freshly ground black pepper
• 1 tbsp finely chopped parsley
• to serve

Directions

• Preheat the oven to 200C/400F/Gas 6. Season the pork with black pepper.
• Put an ovenproof casserole dish (with a lid) on the hob. Add the lard and heat to melt it. Add the pork and colour the joint on all sides
• then remove it and set it aside.
• Add the onions and fry gently to colour them lightly
• then add the garlic.
• Put the meat back in the casserole and add the wine and stock. Put the lid on and bring to the boil.
• Turn down to a simmer and put in the oven. After 30 minutes turn the oven down to 180C/350F/Gas 4 and cook for a further 1½ hours
• checking occasionally to ensure it hasn't boiled dry.
• Take out and allow the meat to rest for 10 minutes before serving. Strain the meat juices through a sieve into a clean pan.
• For the cabbage
• melt the butter in a roasting tray
• then add the bacon.
• Lay the cabbage wedges on top
• then add the thyme
• bay leaf and stock. Season with pepper
• cover with foil and braise in the oven for about 25 minutes
• or until tender. Place the cabbage on platter.
• Strain the residue of the braising liquor through a sieve and add it to the residue of roasting juices. Taste and season with salt and pepper. Add the parsley.
• Carve the meat
• lay it on top of the cabbage and pour the sauce over it.