Collar of pork with sauerkraut

Method

1. Preheat the oven to 150ºC/gas 2.

2. To cook the pork, place the peppercorns and bay leaf in a roasting tray and lay the pork on top.

3. Mix the wine and treacle together and pour this over and around the pork, then sprinkle the pork with salt. Cover with baking parchment, then seal with foil.

4. Heat the pork in the tray on the hob for 5 minutes, then transfer to the oven and bake for 2 hours, 30 minutes.

5. Meanwhile, prepare the sauerkraut. Lay the smoked bacon skin in bottom of a large, heavy-based pan.

6. Mix together the sauerkraut, shredded cabbage, onion, garlic, caraway seeds, peppercorns and bay leaf.

7. Put the sauerkraut mixture in the pan, on top of smoked bacon skin. Top with the carrots, pour over the wine, season with salt, cover tightly and bake in the oven alongside the pork for 2 hours.

8. Once the pork has baked for 2 hours 30 minutes, remove the baking paper and foil and reduce the juices down to a sticky glaze. Spoon the glaze over the pork and allow it to rest in a low oven.

9. Remove the carrots and bacon skin from the sauerkraut, discarding the bacon skin. Adjust the seasoning on the sauerkraut and slice the carrots.

10. Pile the sliced carrot and sauerkraut in the centre of a serving dish. Slice the rested pork and lay the pork slices over the sauerkraut, spooning over any remaining juices. Serve with plain boiled potatoes and mild German mustard.