Kafana-Style Roasted Pork Collar with Herbed Red-Skinned Potatoes

Boneless pasture-raised pork collar slow-roasted until tender with a paprika crust, served with red-skinned potatoes baked in the same pan and finished with fresh thyme, tomato, and torn basil. A proper Serbian Sunday roast.

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Ingredients

  • 1.5 kg boneless pasture-raised pork collar (vrat)
  • 3 cloves garlic, sliced into slivers
  • 1.5 tsp sea salt
  • 1 tsp sweet paprika
  • 1/2 tsp smoked paprika
  • 1/2 tsp dried thyme
  • 1/2 tsp ground black pepper
  • 2 tbsp avocado oil
  • 1 medium yellow onion, quartered
  • 200ml dry white wine or water with a squeeze of lemon
  • For the potatoes: 1 kg small red-skinned potatoes, halved (skins on)
  • For the potatoes: 2 tbsp avocado oil
  • For the potatoes: 1 tsp sea salt
  • For the potatoes: 4–5 sprigs fresh thyme (or 1/2 tsp dried)
  • For garnish: 2 ripe tomatoes, cut into wedges
  • For garnish: small bunch of fresh basil, leaves torn

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What you'll need

Instructions

  1. Preheat oven to 160°C (325°F). Using a small knife, make deep slits all over the pork collar and push a garlic sliver into each.
  2. Combine salt, sweet paprika, smoked paprika, dried thyme, and black pepper. Rub all over the pork, pressing into the surface.
  3. Heat 2 tbsp avocado oil in a large oven-safe pot or roasting pan over high heat. Sear the pork on all sides until deeply browned, 3–4 minutes per side. Remove and set aside.
  4. In the same pot, add the quartered onion and cook 2 minutes. Pour in the white wine, scraping up any browned bits. Return the pork to the pot.
  5. Cover tightly with a lid or foil. Roast at 160°C for 2 hours. After 2 hours, uncover and increase oven to 200°C (400°F). Roast uncovered a further 20–30 minutes until the exterior is caramelised.
  6. While the pork roasts, toss the halved red-skinned potatoes with 2 tbsp avocado oil, 1 tsp salt, and thyme. Add to the roasting pan around the pork in the final 45 minutes, tossing in the pan juices.
  7. Rest the pork uncovered on a board for 15 minutes before slicing. Potatoes can stay in the switched-off oven to keep warm.
  8. Slice the pork against the grain into 1–1.5cm slices. Arrange on a warm platter with the roasted potatoes. Scatter the tomato wedges and torn basil over everything. Spoon pan juices over the pork before serving.

FAQ

Can I use a different cut?

Pork shoulder (plećka) is the closest substitute and works beautifully slow-roasted. Avoid loin — it's too lean and will dry out at this cooking time.

Do I need wine?

The wine adds acidity and depth but isn't essential. Water with a squeeze of lemon juice or a splash of apple cider vinegar achieves a similar effect.

Why skin-on red potatoes?

The skin protects the potato and crisps up in the pan fat while the inside stays creamy. Red-skinned varieties hold their shape better in high-heat roasting than floury types.

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