Cooked in ziploc bags with 1% salt, would use less salt next time so it's more versatile. Took it out of the bath and "pulled" it directly in a bag by squeezing it. Came out amazingly tender and juicy, I never had it come out so tender when doing it in the oven.
It looks pretty ugly and unappetizing, but it's incredibly versatile. Today I used it as a base to try out a new truffle chilli crisp i just got. Tomorrow planning to eat it with some tacos and tomatillo salsa. Some other day will add some spices and make a sort of philly pork roast sandwich with provolone and brocolli rabe. I love cooking unseasoned proteins because they are so versatile later on.
by BanInvader69
6 Comments
I love the plating.
At first I thought that was cat food
Pork collar is highly underrated cut of meat in the U.S.
Nice plate 🙂
*SANATORIUM plate, noice
Yo wtf, where’d u get the plate from?) Hope your TB is better now)