Asian pork collar with hoisin sauce

Asian Pork Collar with Hoisin Sauce

(Pork collar is Fläskkarré in Swedish)

Ingredients

600 g pork collar

3 dl water

Marinade

2 tbs hoisin sauce

2 tbs Japanese soy sauce

1 tsp salt

0,5 dl sugar

Gravy

4 dl sauce from the pan

1 tbs potato starch / tapioca starch or maize starch

1 tsp salt

1 tsp pepper

Woked vegetables/Salad

2 carrots

100 g green cabbage

100 g canned beans (mixed)

1 onion

10 Sugar snaps

½ dl Sesame seeds

Sesame oil

½ dl Sunflower seeds

Salt

Pepper

Directions for roasting the pork collar:

Set the oven on 200 Celsius degrees. Make a cut across the pork collar, 3 cm deep. Make two cuts across the other way to make a cross. Mix the marinade and use a brush to cover the pork collar. Put the meat in an oven pan with the side that has not been cut facing up.

Roast the meat in the middle of the oven for 20 minutes.  Add the water to the pan. Turn the pork collar and brush the meat again with the marinade all around. Put it back in the oven with the uncut side up.

Put a meat thermometer in the pork collar. Roast for another 40 minutes or until the inner temperature is 80 degrees Celsius. Brush with the remaining marinade during the roasting process.

Put aluminum foil over if it gets to dark. When done take out of the oven and let the meat rest before cutting (about 15 minutes).

Directions for the gravy:

From the sauce in the roasting pan you will make the gravy. Pour it in a pan and heat on top of the oven. Add the starch to thicken the gravy while stirring (stir the starch in a little cold water before adding to the broth). Add salt and pepper until your liking.

Directions for the vegetables 

Slice the carrots with a potato peeler in thin long strings. Slice the cabbage in small strips. Pour out the canned beans into a sieve to drain the beans before mixing with the other vegetables. Cut the sugar snaps in small pieces. Roast the sesame seeds and sunflower seeds in a dry frying pan and cool off. Slice the onion and quickly fry up in a little sesame oil in the frying pan and let cool off. Mix all the ingredients for the salad in a bowl and drizzle some of the roasted seeds on top. If you want to vegetables warm heat up a wok pan/frying pan and add some sesame oil and wok the vegetables before serving.

To serve: 

Serve the meat with the salad/or woked vegetables. You can also serve it with rice, noodles. Today I made a salad to go with mine since I wanted to keep the carbohydrates in the meal down. I woked the greens in a hot frying pan with a little sesame oil to get a warm salad. Place the woked vegetables on the plate. Cut the pork collar in slices and place on the bed of salad. Add some gravy on top of the meat and sprinkle some sesame seeds and sunflower seeds on top.