Slice the pork collar and brown it on a pan on both sides using Olivia cooking oil. Set it aside. Pour cooking oil on a pan and brown the sliced mushrooms and shallots. Flavor with salt and pepper. Add the cognac and wine, braise on high temperature for 4-5 minutes, stirring from time to time. Add the cream and heat for another 1-2 minutes. Place the meat into a baking dish and spread the shallot-mushroom sauce on top. Bake in a covered dish for about half an hour in a pre-heated 175 °C oven. When cooking meat, always use the mild Olivia cooking oil, which does not leave a taste.
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