Braised Pork Collar with Mushrooms and Onions

Name: Braised Pork Collar with Mushrooms and Onions
Total time: 90 min
Yield: 4 people
Ingredients: 1.7 lb Pork collar; 10 oz Mushrooms; 2 medium Onion; 3 clove Garlic; 2 cup Beef broth; 2 tbsp Wheat flour; 2 tbsp Vegetable oil; 1 tbsp Mustard; 3 berries Allspice; 2 leaf Bay leaf

High ProteinOne-Pot • StovetopDinnerComfort FoodEastern European

Medium

90min

480kcal

4people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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Extremely tender pork collar braised in an essential, deep-flavored mushroom and onion sauce.

Looking for an idea for an outstandingly good, home-cooked dinner that will delight the whole family? Braised pork collar with mushrooms and onions is an absolute bullseye and a classic that always works on the Sunday table! The secret of this dish lies in the slow braising of the meat – thanks to this, the pork slices become so tender and delicate that they can literally be cut with just a fork. In this recipe, braised pork collar with mushrooms and onions gains incredible depth of flavor thanks to pre-searing the meat on high heat. This simple step seals the juices inside, and the flour used to dust the meat naturally and silkily thickens the resulting sauce. After frying, the onion becomes fabulously sweet and perfectly balances the earthy, deep aroma of fresh mushrooms. The addition of tangy mustard and aromatic beef broth gives the sauce a beautiful brown color and restaurant quality. This recipe is extremely simple to make and basically makes itself – after quickly searing the ingredients, just let it lazily simmer under a lid. Serve this wonderful dish with mashed potatoes, buckwheat groats, or Silesian dumplings, and I guarantee it will disappear from plates in a flash and everyone will ask for seconds!

Ingredients

800 g Pork collar (about 5-6 slices)
300 g Mushrooms (about 15 medium pieces)
2 pcs Onion (medium size)
3 cloves Garlic
500 ml Beef broth
2 tbsp Wheat flour
2 tbsp Vegetable oil
1 tbsp Mustard
3 pcs Allspice
2 pcs Bay leaf

Instructions

1
Step 1: Wash the pork collar, dry it with a paper towel, and cut it into thick slices (about 1.5 cm thick). Sprinkle with salt and pepper, then coat thoroughly in wheat flour.
2
Step 2: Heat vegetable oil strongly in a large frying pan. Fry the meat slices for 2-3 minutes on each side until golden-brown. Remove the fried pork collar and place it temporarily on a plate.
3
Step 3: Slice the onion into feathers and press the garlic through a press or chop it finely. Toss into the same pan (adding a bit of oil if necessary) and fry for 3-4 minutes until the onion is translucent.
4
Step 4: Cut the washed mushrooms into thicker slices and add them to the onion. Fry over medium heat for about 5 minutes until the mushrooms brown slightly and excess water evaporates.
5
Step 5: Put the seared pork slices back into the pan. Pour the beef broth over everything. Add the mustard, allspice, and bay leaves.
6
Step 6: Mix gently, cover the pan with a lid, and reduce the heat. Simmer on low heat for about 60-70 minutes, stirring occasionally, until the meat is extremely tender and the sauce has naturally thickened.

Chef's Tips

•If the sauce is too thin for you at the end of braising, remove the lid for the last 10 minutes of cooking to evaporate the excess liquid.
•A pinch of dried thyme or marjoram added halfway through braising fits the sauce perfectly.