Heads & Collars Recipe
Make Heads & Collars Recipe in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pork Collar & Marinade
Heads (Pork Head Components) & Braising Liquid
Collars (Salad & Pickle)
Finish & Garnish
Method
Pork Collar & Marinade
- 1
Trim and score
Trim excess fat from the pork collar leaving a good fat cap; score the fat in a crosshatch pattern about 1/4-inch deep to help flavor penetration and render during cooking.
- 2
Make marinade
In a bowl combine soy sauce, mirin, dark brown sugar, smashed garlic, sliced ginger, rice vinegar, sesame oil and black pepper. Stir until sugar dissolves.
- 3
Marinate
Place pork collar in a zip-top bag or nonreactive container. Pour half the marinade over the meat, reserving the other half for finishing. Massage to coat, remove excess air, and refrigerate for at least 6 hours or up to overnight to develop flavor.
- 4
Heads (Pork Head Components) & Braising Liquid
- 5
Prepare head components
Rinse pork jowl and trotters under cold water. If needed, singe any remaining hairs with a torch or remove with a razor. Pat dry and season lightly with salt.
- 6
Brown the head pieces
In a large Dutch oven heat 1 tbs neutral oil over medium-high. Brown the jowl and trotters in batches until golden on all sides, about 4–5 minutes per piece. Remove and set aside.
- 7
- 8
Braise
Return the browned jowl and trotters to the pot. Add brown sugar and salt. Bring to a gentle simmer, then cover and braise on low heat for 2 to 2.5 hours until the collagen is tender and meat pulls easily from bone. Alternatively, braise in a 150°C (300°F) oven.
- 9
Reduce and strain
When tender, remove the meat pieces and strain the braising liquid into a saucepan. Skim excess fat and reduce the liquid over medium heat until slightly syrupy, about 10–15 minutes. Reserve 3–4 tbs of the reduced liquid for finishing the pork collar and toss the rest for later use (sauce or soup base).
Collars (Salad & Pickle)
- 10
Make quick pickle
Combine rice vinegar, sugar and 1/2 tsp salt in a jar and stir to dissolve. Add sliced cucumber and radish, press down, and refrigerate at least 20 minutes (can be made up to 4 hours ahead).
- 11
Finish & Assemble
- 12
Roast the marinated collar
Preheat oven to 180°C (350°F). Place seared pork collar on a rack set in a roasting pan. Brush with reserved marinade and roast for 35–45 minutes, or until internal temperature reaches 68–70°C (155–158°F) for medium and the surface is caramelized. During the last 10 minutes, brush with 1–2 tbs of the reduced braising liquid for a glossy finish.
- 13
Rest and slice
Remove pork collar from oven and tent loosely with foil. Rest 15 minutes (carryover will raise temperature). Slice across the grain into 1/4–1/2-inch slices.
- 14
Warm head components
If the jowl and trotters have cooled, rewarm them briefly in the reduced braising liquid until heated through, 3–5 minutes. For presentation, slice the jowl thinly; reserve pieces of tender trotter as a textural element.
- 15
Compose plates
Place a bed of dressed greens on each plate. Arrange several slices of pork collar alongside sliced jowl and a piece of trotter. Add a spoon of quick-pickled cucumber and radish to the side.
- 16
Finish touches
Drizzle 1 tsp scallion oil over the pork slices and, if desired, a few drops of chili oil. Spoon a little of the reduced braising liquid over the head components and around the plate. Sprinkle toasted sesame seeds and cilantro to garnish. Serve immediately.