By Cyrus Todiwala
A cut of pork from the neck of the animal. It is used for a number of different cuts such as spare ribs, chops, boneless steaks, diced pork, and mince. The common feature of all collar meat is that it is slightly fatty and therefore doesn't dry out when cooked for a long time. The cost of collar cuts is relatively low compared to other pork cuts and is particularly good for long, gentle cooking such as in casseroles and stews.
Pork, leek and apricot raised pie with cider and sage jelly
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
