Pork Collar with Black Currant Glaze

Bottled, store-bought glaze typically contains a lot of sugar. This is a double-whammy
when you take into account its high carbohydrate load, in addition to the carcinogenic
chemical compounds that develop in the meat when this added sugar heats up over the
grill.

This glaze, however, is made from black currants and lime, and is totally free of added
sugar. It infuses the pork with a delectably tangy flavor.

Grilled Pork Collar with Black Currant Glaze
• 1 organic lime
• 6¾ fl. oz. (200 ml) black currants
• 1 teaspoon Worcestershire sauce
• ½ teaspoon coarsely ground black pepper
• 4 slices of pork collar, 5¼ oz. (150 g) each; if bone included, 7 oz. (200 g)
• salt and pepper for seasoning
• mild-flavored olive oil for brushing

For the glaze, wash the lime and grate its peel. Squeeze the juice into a saucepan. Add the
lime zest, black currants, Worcestershire sauce, and black pepper, bring to a boil, and let
simmer for 10 minutes. Pass the contents of the pan through some cheesecloth, and pour
the glaze into a glass jar.

Season the meat with salt and pepper, and brush it generously with black currant glaze on both sides, making sure to save some for the grilling. Place the meat in a plastic freezer bag and leave it to marinate for a few hours (preferably longer) in the refrigerator.

Wipe the marinade from the meat with paper towels and brush it with olive oil. Brush the
grill’s grate with some oil before setting the meat on it over direct heat.

Grill the meat for 2 minutes on each side, and lightly season again with salt and pepper.

Brush the glaze on the slices, turn them, and grill for 1 additional minute on each side.

If you’re grilling bone-in pork collars, leave them for a few minutes more on the side of the
grill, over indirect heat, or under cover over low heat, to give the meat a bit more time to
cook through along the bone.

Serve the pork collars with the remainder of the glaze, a green salad, and some grilled slices of daikon radish. Herb butter also works well. Another excellent side dish for the glazed pork collar is a broccoli gratin with blue cheese.

Article Source: Low Carb High Fat Barbecue by Birgitta Hoglund