bacon collar, rolled and tied
onions, finely chopped
6 Granny Smith
apples, peeled, cored and chopped into chunks
200 grams Savoy
cabbage, thinly sliced
Preheat the oven to 160C/325F.
Heat the olive oil in an ovenproof casserole dish. Season the
bacon collar with salt and freshly ground black pepper and sear in the
hot dish until golden-brown all over.
Pour in two-thirds of the cider and all of the stock. Bring to a
simmer and add two of the bay leaves and the leaves from two sprigs of
the thyme. Place into the oven and cook for an hour and a half, or until
the bacon collar is tender. Remove from the oven and set aside to rest.
Melt 20g (1 1/3 tablespoons) of the butter in a large frying pan and fry the onions
for 2-3 minutes, or until softened. Add the apples and the remaining
herbs and season with salt and freshly ground black pepper. Pour in the
remaining cider and simmer until most of the liquid has evaporated and
the apples have broken down.
Add a few spoonfuls of the cooking juices from the pork into the
pan with the apples. Beat 80g of the butter into the apples until well
Meanwhile, tip the cabbage into a large pan and place over a high
heat. Add a dash of water along with the remaining butter and season
with salt and freshly ground black pepper. Cook for 2-3 minutes, until
the leaves begin to soften.
Remove the pork from the casserole and slice. Serve with the
buttered cabbage and a few spoonfuls of the apple butter. Drizzle over
some more bacon cooking juices.
bacon recipe source: Matt Tebbutt, Market Kitchen, Good Food Channel/UK-TV