For the pork:
- 2 thick pieces of pork collar, preferably ard an inch thick, 250g each
- 1 big french onion, dice a quarter in to small cubes to marinate the pork, slice the rest for baking
- 3 cloves of garlic, diced for marinating
- Dried rosemary
- Paprika powder
- Salt, black pepper and olive oil, the mainstays of almost every dish
- A small drizzle of balsamic vinegar
For baking, pre-heat the oven to 200degC, lay your baking tray with the sliced onions and put the pork on top. Bake for approximately 40minutes until onions are deliciously caramelized and pork is cooked through.
The thai chilli salsa is simply a twist from the sweet pepper salsa on my earlier post (you can just scroll down to view it). Instead of using sweet pepper, I used green and yellow thai chillis (think Nam Phrik Num from Northern Thailand, just more Western style) because they are more fragrant and pack a spicy punch. I also used lemon juice as the acid instead of balsamic vinegar for added freshness.
Put all the elements together with a smash of salad greens of your choice (rocket again for me) with some lemon olive oil dressing and enjoy this wholesome meal which will cost you a bomb in the restaurant.
|My latest masterpiece|
There are so many elements and layers of flavour to this dish. The freshness of the greens, sweetness of the caramelized onions, moist-ness of the collar and spiciness of the chilli salsa, it tastes fantastic and different in every bite!
PS. Thank you Li Li for helping me with the greens!