GRILLED PORK COLLAR BUTT

COOKING TIME

“Part of the secret of success in life is to eat what you like and let the food fight it out inside.”
Mark Twain

Last night I decided to prepare dinner for my family, it was a special occasion, my mother was going to travel to Argentina for a couple of weeks.
The tradition of family dinner as a farewell is something that is very common in my country, and this was no exception.

I prepared a pork bondiola seasoned with ginger, black pepper, thyme, salt and olive oil, wrapped in aluminum foil and in a 200-degree oven for about 3 hours.
The main idea of these long-lasting cooking methods is to make the meat take a very tender texture, and keep it always moisturizes in its own juices.

The accompaniment for this dish were vegetables sautéed in a wok with a little salt, white pepper and olive oil, some rustic potatoes with garlic and butter.
I will not detail this part of the recipe very much, since the meat was the star of the night and the vegetables were simply to add a fresh touch to the preparation.

The tenderness and flavor of the meat itself, combined with the flavor of condiments and thyme was epic.
You can eat the meat more warm or cold, the flavor and its properties will be the same, a touch of olive oil and a little more black pepper.
Crunchy on the outside and super soft on the inside makes this preparation one of my favorites when it comes to cooking meat in the oven.

El maridaje para un plato como este podria perfectamente ser un vino tinto, cabernet sauvignon, o incluso una wine mas particular y oriunda de mi pais, con un toque mas seco e intenso en la boca, un buen tanat.
En mi caso el acompañamiento perfecto fue una nice cerveza artesanal, IPA.

I would love someone to be encouraged to make this preparation because you will not regret trying this incredible recipe.
And if anyone has a tip or some preparation that wants to share feel free to comment and among all of us can continue to improve our experience when it comes to cooking and tasting a delicious meal.

“You don’t need a silver fork to eat good food.”
Paul Prudhomme

All photos were taken by me, with canon t3i, 50 mm, f 1.8.