8 lbs pork collars (2ea)
salt and pepper as needed
20 cloves garlic, peeled
6 ribs celery, chopped
3 large carrots, peeled and chopped
2 large spanish onions, peeled and chopped
2 jalapenos, split lengthwise to stem
1 spice turnip consisting of 1 cup each: loose fresh oregano, thyme and cilantro
6 qts chicken stock
- cut the pork collars lengthwise into strips about an inch and a half thick; season with salt and pepper
- combine all ingredients in an appropriate pan, cover and place in a 350 degree oven
- braise three and a half hours; flip pork in pan and return to oven, uncovered and additional hour and a half
- drape with cheesecloth and cool in liquid
- when braise has cooled, separate fat and liquid and reserve both
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