Overview

This is a Michelin‑inspired main that transforms humble pork collar into something unforgettably complex. The secret twist is a burnt‑honey miso brown butter — honey intentionally taken to the edge of bitter caramel, then emulsified with browned butter and white miso. The result is savory, caramelized, slightly bitter, and deeply umami; it makes the pork sing.

Expect: tender, cider‑brined pork with a crisp sear, a bright charred‑apple purée, crunchy salsify crisps for contrast, and the irresistible burnt‑honey miso brown butter finished with a whisper of tea smoke.

Yields: 4 servings
Active time: 1 hour 20 minutes (plus 12–24 hours brine)
Equipment: large zip bag or container for brine, skillet, roasting tray, small stovetop smoker or smoking gun (optional), fine mesh strainer.

Ingredients

• For the cider brine:

  • 1.5 L / 6 cups hard apple cider
  • 1 L / 4 cups water
  • 120 g / ¾ cup kosher salt
  • 100 g / ½ cup brown sugar
  • 4 bay leaves
  • 1 tbsp black peppercorns, lightly crushed
  • 1 small onion, quartered
  • 4 garlic cloves, smashed
  • 1 sprig rosemary

• Pork:

  • 1.2–1.5 kg / 2.5–3 lb pork collar (also called coppa or Boston butt, boneless preferred)
  • 2 tbsp neutral oil (grapeseed or canola)
  • Salt and freshly ground black pepper

• Burnt‑honey miso brown butter (secret twist):

  • 120 g / 8 tbsp unsalted butter
  • 2 tbsp honey
  • 2 tsp white miso (shiro miso)
  • 1 tsp lemon juice
  • Pinch of flaky sea salt

• Charred apple purée:

  • 2 medium eating apples (e.g., Cox or Honeycrisp), cored and halved
  • 1 tbsp unsalted butter
  • 1 tbsp cider vinegar
  • 1 tsp caster sugar (optional)
  • Pinch of salt

• Crispy salsify:

  • 300 g / 10½ oz salsify (or Jerusalem artichoke if unavailable), peeled and very thinly sliced on a mandoline
  • Neutral oil for frying
  • Flaky sea salt

• Finishing:

  • 2 tbsp toasted hazelnuts, roughly chopped
  • 1 small handful microgreens or baby herbs
  • Optional: small pinch smoked tea leaves (Lapsang or black tea) for finishing smoke

Notes: If you cannot find pork collar, use pork shoulder cut into large steaks, but collar is fattier and best here.

Why this works — the secret twist explained

• Burnt honey: taking honey past the usual caramel stage to the edge of bitter creates a low, bitter backbone that cuts through the fat and adds savory complexity.
• Miso: the white miso brings delicate umami and saltiness that balances the burnt notes.
• Brown butter: browned butter adds nuttiness and toasted aroma; when emulsified with the burnt honey and miso, it becomes a sauce that clings beautifully to the pork.
• Combined, these elements turn a common roast into a layered, savory-sweet-bitter-umami sensation.

Method

1. Brine the pork (12–24 hours)

1. In a large pot, combine cider, water, salt, sugar, bay, peppercorns, onion, garlic, and rosemary. Bring to a simmer to dissolve salt and sugar, then cool completely.
2. Submerge the pork collar in the brine in a container or zip bag. Refrigerate 12–24 hours.
3. Remove pork from brine, pat dry thoroughly. Bring to near room temperature before cooking (about 30–45 minutes).

2. Make the burnt‑honey miso brown butter (while pork rests)

1. In a small heavy saucepan over medium, place the honey. Let it melt and darken — watch constantly. The honey will go from honey‑colored to deep amber then to a darker, almost raisin brown. This takes 3–5 minutes depending on heat. Tip: remove from heat the second you smell a pleasant bitter caramel, before it becomes acrid.
2. Immediately whisk in half the butter (60 g) — it will sputter. Return to low heat and add the rest of the butter, swirling until melted and beginning to brown. You should see tiny nutty brown bits form.
3. Off the heat, whisk in the miso dissolved in lemon juice. Strain through a fine sieve into a heatproof bowl to remove solids. Season with a pinch of flaky sea salt. Keep warm over a double boiler or very low heat; the butter will solidify if cold.

3. Charred apple purée

1. Heat a cast‑iron skillet until very hot. Add apple halves cut side down and sear until charred and softened, about 3–4 minutes per side.
2. Add butter, cider vinegar, sugar and a pinch of salt. Scrape pan, simmer 1–2 minutes. Transfer to a blender and purée until smooth. Strain if silky texture is desired. Keep warm.

4. Crispy salsify

1. Rinse sliced salsify and pat dry. Heat neutral oil in a heavy saucepan to 170–175°C / 340–350°F.
2. Fry in small batches until golden and crisp, about 2–3 minutes. Drain on paper and season immediately with flaky salt. These can be made ahead and kept in a warm oven (100°C / 210°F) for up to 30 minutes.

5. Smoke the pork (optional, but recommended)

1. Preheat oven to 160°C / 320°F.
2. Heat a wide skillet over medium‑high. Rub pork with oil and season lightly with pepper (the brine already seasons it).
3. Sear pork on all sides until deeply browned, about 2–3 minutes per side.
4. If using a stovetop smoker: place 1 tbsp black tea leaves + a few orange peel strips or bay leaves in the smoker tray, nest the seared pork in the smoker, cover and smoke for 8–10 minutes. If using a smoking gun, give a short 10–15 second burst of smoke, then seal in a covered dish for 10 minutes.
5. Transfer to a roasting tray and roast in the oven until internal temp reaches 68°C / 155°F for a rosy, pullable center (about 35–45 minutes, depending on size). Rest 10–15 minutes — carryover will bring temp to about 70°C / 158°F.

6. Finish and plate

1. Slice the pork into 1–1.5 cm / ½ in slices.
2. Spoon a pool of charred apple purée on each plate.
3. Lay 3–4 slices of pork over the purée. Spoon the warm burnt‑honey miso brown butter generously over the pork so it glazes and pools.
4. Scatter crispy salsify, toasted hazelnuts, and microgreens. If using, give one light puff of tea smoke over the plated dish just before serving for an ephemeral aroma.

Make‑ahead & timing

• Brine up to 24 hours ahead.
• Burnt‑honey miso brown butter keeps in the fridge for 3 days; warm gently before service.
• Charred apple purée can be made a day ahead and reheated gently.
• Salsify crisps are best fresh but can be made up to a few hours ahead and kept crisp in a low oven.

Wine & drink pairing

• A medium‑bodied cider or a slightly earthy Riesling works splendidly. A light Grenache or Pinot Noir with bright acidity is also excellent.

Plating notes (Michelin tips)

• Use a shallow bowl or wide rim plate to catch the butter pool.
• Keep the charred apple purée slightly off‑center and fan the pork slices over it so each bite gets purée and butter.
• Textural contrast is essential — the salsify crisps should be audible.

Enjoy the interplay of sweet, bitter, salty, and smoky — that burnt‑honey miso brown butter is the small alchemy that makes this dish sing.