Hey everyone, it is me, Dave, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, marmalade & rosemary glazed roasted pork collar. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

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Marmalade & Rosemary Glazed Roasted Pork Collar is one of the most popular of current trending foods on earth. It is easy, it’s fast, it tastes yummy. It is appreciated by millions every day. They are fine and they look fantastic. Marmalade & Rosemary Glazed Roasted Pork Collar is something which I’ve loved my entire life.

To get started with this recipe, we must first prepare a few components. You can have marmalade & rosemary glazed roasted pork collar using 9 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Marmalade & Rosemary Glazed Roasted Pork Collar:

1. Prepare 1 kg pork collar/neck,
2. Take 2-3 stalks celery cut into halves,
3. Make ready 1 onion, sliced into half,
4. Prepare 5 cloves garlic, peeled and halved,
5. Get 1 sprig fresh rosemary,
6. Take 2 tbsp marmalade,
7. Take 1/2 tsp Dijon mustard,
8. Take 1/2 tbsp olive oil,
9. Make ready Salt and pepper to season

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Instructions to make Marmalade & Rosemary Glazed Roasted Pork Collar:

1. Preheat your oven to 220 (fan). Add the red onion, and celery to the baking tray and place the joint of pork on top. Massage the pork all over with 1/2 tbsp olive oil then slice thin slits into the top of the joint and push in the garlic clove halves and a couple of leaves of rosemary into each hole. Don't over do the fresh rosemary, as it's a very strong flavour. Season well with black pepper. Roast uncovered for 20 mins on the middle shelf.
2. Turn the oven down to 170 (fan). Pour some water into the tray, around 1 inch deep. Slather the top of the meat in the marmalade and mustard then season with a little salt. Cover over the tray loosely with foil, making a 'dome' on top so the foil isn't touching the glaze as you don't want it to stick during cooking. Roast low and slow for a further 3 hours until the marmalade is nicely caramalised.
3. Remove the meat from the oven and leave to rest for at least 40 mins before carving. Make use of the juices in the bottom of the tray to make a lovely light gravy that'll have an incredible flavour. Enjoy! :)

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