Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Coppa di maiale fresca con olio al rosmarino e crema di porro

Fresh Pork Collar with Rosemary Oil and Leek Cream

Name: Fresh Pork Collar with Rosemary Oil and Leek Cream
Yield: Serves 4 servings
Cuisine: American
Ingredients: 1 3/4 lbs fresh pork collar (about 800 grams); Crushed red pepper, to taste; 2 tablespoons rice vinegar; 1 celery stalk, 1 carrot, and 1 yellow onion; 2 garlic cloves; Black lava salt flakes, to taste; Rosemary, to taste; Black pepper, to taste; Extra virgin olive oil, to taste; Ground coriander, to taste; For the cream:; 1 leek; 1 small potato; Black pepper, to taste; Extra virgin olive oil, to taste

Tony Mazzanobile @tonyliebt_kocht

Leeks, cultivated even by the ancient Egyptians, have a rich history in both cuisine and Greek and Roman medicine. Hippocrates recommended eating leeks to increase urination and milk production in nursing mothers. Dioscorides claimed they could cause frightening dreams and stimulate desire. Pliny praised leeks, stating that 'taken in a barley cream, or eaten raw without bread every other day, they benefit the voice, sexual pleasure, and sleep.' The Roman historian also shared unique anecdotes, such as Emperor Nero eating only leeks with oil on certain days each month to maintain a beautiful voice. The leek’s aphrodisiac qualities were also celebrated by the poet Martial: 'If envious age loosens the marriage bond, let your food be leeks…'. In the Middle Ages, the Salerno Medical School confirmed leeks’ ability to make young women fertile, and herbalists recommended them internally for lung and respiratory health, and externally to stop bleeding and treat insect bites. In the 16th century, Giordano Bruno saw the leek as a phallic symbol, believing it could transform into male seed.

Tony Mazzanobile @tonyliebt_kocht

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Ingredients

Serves 4 servings

1 3/4 lbsfresh pork collar (about 800 grams)
Crushed red pepper, to taste
2 tablespoonsrice vinegar
1celery stalk, 1 carrot, and 1 yellow onion
2garlic cloves
Black lava salt flakes, to taste
Rosemary, to taste
Black pepper, to taste
Extra virgin olive oil, to taste
Ground coriander, to taste
For the cream:
1leek
1small potato
Black pepper, to taste
Extra virgin olive oil, to taste

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Steps

1

Season the pork collar in a baking dish lined with parchment paper. Rub with salt, crushed red pepper, and freshly ground coriander. Add roughly chopped carrot, celery, yellow onion, and one unpeeled garlic clove. Drizzle with 2 tablespoons rice vinegar and a couple of tablespoons of water. Cover the meat with parchment paper and bake at 340°F (170°C) for about 40 minutes (cooking time may vary depending on the cut). Remove the top parchment and bake at 400°F (200°C) for another 10 minutes. Let cool slightly.
2

Prepare the rosemary oil a few hours ahead: Finely chop the rosemary and mix it with good quality olive oil, one garlic clove (germ removed), a bit of pepper, and salt.
3

In a skillet, heat two turns of olive oil. Once hot, add the leek (sliced into rings, removing the tough and root ends) and the potato (thinly sliced). Add salt, stir well, then add just under 1 cup of water. Cover and cook until everything is soft.
4

Once softened, transfer everything to a blender cup (reserve some cooking liquid to adjust thickness). Add pepper and blend, drizzling in olive oil until smooth. Adjust salt and consistency as needed. The cream should be smooth and homogeneous.
5

To serve, place a slice of pork collar on the plate, sprinkle with black lava salt flakes, and drizzle with rosemary oil. Add a spoonful of leek cream.