Pork Collar Under Oil
  • Pork Collar or Shoulder
  • Salt
  • Olive Oi
  • Lemon Zest
  • Garlic
  • Bay Leaves
  • Capers
  1. Cure (or marinate) your pork collar in salt, garlic, and lemon zest for at least six hours.
  2. Remove from the refrigerator and braise the meat for three hours (the pork is not browned before braising, so we would suggest braising in white wine).
  3. Pull apart the meat and Infuse the meat in olive oil with garlic, capers, and bay leaves.
Recipe by The Taste SF at https://www.thetastesf.com/ducksoups-pork-collar-under-oil/