Coal Roasted Pork Collar, Pork Fat Emulsion, Davidson Plum

By Ash Martin



Pork Brine and Roasting

  • 10 cups cold water
  • 5 cups table salt
  • 5 cups brown sugar
  • 5 sprigs thyme
  • 2 teaspoon black peppercorns
  • 2 teaspoon whole cloves
  • 5 cups apple cider
  • 5 cups apple juice
  • 3kg pork collar

Davidson plum

  • 1kg Davidson plum
  • 500ml water, boiling
  • ¼ cup icing sugar

Pork Fat Emulsion

  • ¼ cup salt
  • 1kg pork back fat
  • Pinch salt
  • Pinch pepper
  • 500ml water, room temperature


  1. 1.
    Pork Brine and Roasting - Heat water, salt and sugar until the salt and sugar have dissolved. Add the thyme, peppercorns, cloves, cider and apple juice then place in the fridge until cold. When cold, add the pork collar ensuring it is completely covered. Leave to brine for 24 hours. Place onto a spit or coal grill for 6 hours until the pork is tender. Allow to rest before carving.
  2. 2.
    Davidson Plum - Blanch the plums in boiling water for 20 seconds then refresh in ice cold water. Peel the skin off the plums and remove the seed. Place plums and icing sugar in a blender then blitz until smooth. Spread 1 cup of the Davidson plum dressing onto parchment paper. Place into a dehydrator or very low oven until crispy. When cool, break into small shards. Note: Any variety of plums can be used however the icing sugar may need to be adjusted to taste.
  3. 3.
    Pork Fat Emulsion - Rub the ¼ cup of salt onto the pork fat. Rest for approx 2 hours. Roast on high heat until all the fat has rendered. It should taste like salty roasted pork. Cool to room temperature. Place the pork fat, the pinch of salt and pepper into the blender then blitz. Slowly add the 500ml water until it has emulsified and formed a soft and silky dressing.
  4. 4.
    To Serve - Slice the coal roasted pork collar. In a bowl, place 1 tablespoon of the Davidson plum dressing. Top with a slice the coal roasted pork collar. Cover the pork in the pork fat emulsion. Garnish with Davidson plum crisps.