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Katie Smith

Braised Pork Collar Pot Roast with Cabbage, Onion and Potato

This rustic braise brings together Sage Mountain Farm’s Heritage Pork Collar with freshly harvested cabbage, onions & potatoes to create a deeply comforting farmhouse meal. Pork Collar — taken from the upper shoulder/ neck — is naturally marbled, becoming incredibly tender & silky as it cooks low & slow. As the cabbage caramelizes and the onions soften, they release sweetness that blends with the tomato passata & broth, forming a rich, savory base that soaks beautifully into smashed potatoes.
The slow braise gently melts that marbling, creating a nourishing broth that’s rich in collagen & satisfying without being heavy. Paired with cabbage for fiber, onions for prebiotics, & potatoes for grounding comfort, this meal delivers warmth, nourishment & true farmhouse character.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 4 people
Course: Main Course
Ingredients Equipment Method

Ingredients
  

  • 4 lbs Sage Mountain Pork Collar
  • 1-2 Cabbage
  • 8 Medium Sized White Potatoes
  • 2 White Onion
  • 1.5 cups Tomato Passata
  • 1 cup Pork, Beef, or Chicken stock
  • 2 tbl Backstrap Molasses
  • Sea Salt & Cracked Pepper
  • Bit of Chopped Parsley or Chive
  • Extra Virgin Olive Oil
  • Fresh Squeezed Lemon Wedge

Equipment

  • 1 Braiser or Dutch oven

Method
 

  1. Pre-heat oven to 375°F
  2. Add a drizzle of olive oil to the bottom of a braiser or Dutch oven.
    3. Tip: Use enough oil to lightly coat the surface so the cabbage caramelizes instead of steaming.
  3. Meanwhile cut cabbage into quarters discarding the core.
    4. Tip: Keep the wedges intact — larger pieces brown better and hold their shape during braising.
  4. Place face side down in the braiser and cook until golden brown. Turn.
    5. Tip: Don’t rush the browning; deep color adds sweetness and richness to the final broth.
  5. Once both sides of the cabbage are brown, add two white onion cut into thick rounds.
    6. Tip: Press the onion rounds gently into the hot pan so they pick up a little caramelization.
  6. Nestle your pork collar (already salted & peppered generously) on top & cover.
    7. Tip: Slow‑melting heritage marbling creates deep richness, and confident salt & pepper keep the richness savory and let its old‑world flavor shine.
  7. Add Tomato Passata & Backstrap Molasses 
    8. Tip: The Passata’s acidity brightens and the molasses’ dark sweetness deepens, working together to enrich the braise as the heritage marbling melts, creating balanced depth that lets its old‑world flavor shine.
  8. Place in 375°F degree oven & bake until Pork is fork tender.
    9. Tip: If the pork resists when pierced, give it more time — slow heat makes collar silky.
  9. While the pork cooks, place white potatoes in salted water on the stove & bring to a boil.
  10. Cook Potatoes until a knife inserts easily into the flesh.
  11. Remove Potatoes from heat & drain. Set aside.
    12. Tip: Let them steam off for a minute; dry potatoes absorb broth beautifully.
  12. When Pork is done, smash a potato & place in the bottom of a bowl.
    13. Tip: A rough smash creates nooks that soak up the savory braising liquid.
  13. Top with a quarter Cabbage, some Onions & the broth from the braiser.
  14. Pork Collar goes on top.
    15. Tip: Slice or pull gently — collar should be tender enough to fall apart with minimal effort.
  15. Finish with a bit of chopped parsley or chive & some Sea Salt & Freshly Cracked Pepper to taste.
    16. Tip: Fresh herbs brighten the richness and balance the deep flavors of the braise.
  16. Add a Squeeze of Fresh Lemon
    17. Tip: A touch of acidity lifts the whole dish and makes the flavors pop.