Pork collar and cauliflower


Pork collar, roasted cauliflower, orange butter sauce. Yeah.

Finding pork collar means you know a butcher or specialty meat shop, and that they like you enough to let you in on this secret. It’s an overlooked cut of meat, but no less delicious than the rest of the pig. I’ve had collar once before this – braised with vegetables – but I discovered that this half-pound piece cooked up beautifully in a pan like a steak.

For the pork:
1 pork collar steak, about 8 oz.
Oil
Salt, pepper

Get a pan hot, get the oil hot in the pan, and season the pork. Sear the pork, basting the other side with hot oil/fat, until the pork is cooked through. Set aside to rest.

For the cauliflower:
1 head of cauliflower
Oil
Salt, pepper

Preheat an oven to 425F. Cut the head into florets. Cut the larger florets into 2, 3, or 4 pieces – you want to get everything to about the same size. Toss the florets with just enough oil to coat, add salt, and put in a roasting pan big enough to hold them in a single layer. Cook for about 40 minutes, stirring every 10 minutes to flip them around and help brown evenly. They’re done when they’re evenly brown and cooked through. Season with salt and pepper.

For the sauce:
2 Tbsp. orange juice
1 stick of butter
Salt
1 cinnamon stick, broken
zest of 1 orange

In a small saucepan, bring the juice to a boil. Drop heat to low and whisk in butter, 1 Tbsp. at a time. The key is to keep whisking it – you want to melt the butter but maintain its emulsion. Season with salt and the orange zest, and throw in a cinnamon stick to steep in the sauce. Keep covered or over a VERY low flame to keep warm – don’t let it get too hot or it will boil and break.

Put the pork on a plate. Toss the cauliflower with the butter sauce and put on the plate. Spoon sauce around the plate all chef-like. Go the extra mile and garnish with celery leaves – a little green goes a LONG way to making a plate look attractive.