News article, 24. February 2023

Fricassee of pork collar with beetroot and mustard sauce

Recipe of the month.

Photo: Danish Agriculture & Food Council

by KBH Madhus

Ingredients

For 4

800 g pork collar (whole piece)
1 tbsp. salt
¾ tbsp. sugar
¾ tbsp. coriander seeds, crushed in a mortar
½ tbsp. fennel seeds, crushed in a mortar
4 dl water
1½ dl white wine
4 dl apple juice
2 onions, 200 g
1 eating apple, 150 g
200 g yellow beetroot
400 g potatoes
1 tbsp. oil
4 dl stock
2 dl whipping cream
1 egg yolk
1½ tbsp. grain mustard
½ bunch parsley
20 g butter
Salt and pepper

Accompaniments
500 g wholemeal bread
Pickled beetroot

Approx. 1 hour preparation time over 3 days

1st day:
The meat can be marinated and cooked two days prior to serving.
Rub the pork collar with salt, sugar and crushed herbs.
Chill the meat until the following day.

2nd day:
Day prior to serving: cook the meat in the oven at 200° for 20 mins in an ovenproof dish with a lid. Reduce heat to 140° and cook for another 3 hours.
Mix the water, white wine and 1 dl apple juice and gradually add to the meat during cooking.
Turn out the meat when it is nicely caramelised.
Cut the tender collar in large pieces and keep the juice for the sauce.
Chill the meat and sauce.

3rd day:
Cut the onion into strips.
Core the apples and cut them into quarters along with the yellow beetroot and potatoes. Put the onion, apples, yellow beetroot and potatoes in a hot pan with oil and fry for a couple of minutes while stirring. Add 3 dl apple juice and allow to cook until reduced to half.
Add the juice and cream and let the fricassee simmer for approx. 1 hour.
Add the meat and season.

Skim the fat from the surface and strain the liquid into another pan.
Put the egg yolks, mustard, parsley and butter in a blender, add the boiling liquid and immediately blend until the sauce is even and smooth.
Pour the sauce back over the meat and vegetables and serve with a good slice of bread and pickled beetroot.

Bon appetit😊