Pork collar is normally cured and dried and is the delicious coppa that I’ve posted about before. Chefs figured out that this cut can be more versatile than just a salted and cured coppa. I’ve seen several recipes in books and restaurant menus recently that treat this marbled cut like an awesome pork loin. It has a great meat to fat ratio making it ideal for slow roasting or even braising. In this recipe I cooked it sous vide in whey, sliced it and pan-seared it.
I prepared some good ricotta a day or so before using Jenn Lewis’ recipe from her Pasta by Hand book. It’s a really great book for all things pasta that require no machines or rolling. They are mostly referred to as “dumplings” in her book and she has a fascinating collection of pasta shapes and recipes from all over Italy with ingredients ranging from potato gnocchi to grated “pasta” and 100% semolina pasta.
I had pasta in mind to go with the pork and the ricotta became the main ingredient in ricotta cavatelli. The dough is comprised of the homemade ricotta, eggs, flour and a little milk. It comes together quickly in the Kitchenaid mixer and is pretty simple -if a bit time consuming- to roll and form into ridged cavatelli on the little gnocchi wood board I have.
I hate wasting when it comes to food, I try to use as much of my odds, ends and trimmings as possible. The whey produced by the ricotta making process (I also use Lewis’ recipe from the same book made with half and half, milk and buttermilk) is really tasty stuff and there’s quiet a bit of it. Typically, I mix it with about 1% salt by weight and put it in the fridge to use for cooking, baking or drinking. It lasts a couple of weeks with no problem. Lewis recommends using the whey to slow cook pork in the style of maiale al latte (pork in milk), a classic Italian recipe from Emilia-Romagna. I’ve done that before to cook a chunk of pork shoulder and it was delicious. I refined the same process for the coppa and bagged it with salted whey, thyme, lemon slices and garlic cloves. I cooked that sous vide for 8 hours at 80C and allowed it to cool in the bag.
For a tasty garnish I went with whey-cooked shallots. This is just whole peeled shallots and an onion simmered slowly in a mixture of whey and butter along with some thyme. The mixture cooks until all the liquid evaporates and the onions are golden meltingly soft and a bit caramelized. To serve, I sliced the pork and used a biscuit cutter to make neat disks. I browned them in a hot pan till crispy on the outside. The cavatelli were tossed with peas and butter. I plated the meat with the pasta around it and topped with the shallots.