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Ingredients
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Pork Marinade
Sunchoke and Apricot Salad
Method
Pork Marinade
- 1
In a large bowl, combine olive oil, minced garlic, chopped rosemary, salt, black pepper, and lemon juice to create a marinade.
- 2
Add the pork collar to the marinade, ensuring it is evenly coated. Cover the bowl and refrigerate for at least 2 hours, preferably overnight for better flavor.
Grilling the Pork
- 3
Preheat your grill to medium-high heat.
- 4
Remove the pork collar from the marinade, allowing any excess marinade to drip off. Discard the remaining marinade.
- 5
Place the pork collar on the grill and cook for approximately 15-20 minutes per side, or until the internal temperature reaches 70°C (160°F).
- 6
Once cooked, remove the pork from the grill and let it rest for 10 minutes before slicing.
Sunchoke and Apricot Salad
- 7
In a large bowl, combine the thinly sliced sunchokes, sliced apricots, and torn gem lettuce.
- 8
In a small bowl, whisk together honey and apple cider vinegar. Drizzle this dressing over the salad mixture.
- 9
Toss the salad gently to combine, and season with salt and black pepper to taste.
Serving
- 10
To serve, slice the rested grilled pork collar and arrange it on a plate alongside the sunchoke and apricot salad.
- 11
Enjoy your grilled pork collar with a refreshing salad!