Balkan Podvarak | Oven-Baked Juicy Pork Collar

Preheat the oven to 180 °C (conventional top and bottom heat). Taste the sauerkraut: if it is too salty or sour, rinse it once in cold water, then thoroughly squeeze out the excess liquid and chop the strands slightly shorter.

Cut the pork collar into 4 thick slices (or 3-4 cm cubes). Season both sides with salt and freshly ground black pepper. Finely dice the smoked bacon, finely chop the onion, and crush the garlic.

Melt the lard in a large skillet or oven-safe cast iron pot, add the smoked bacon, and render the fat over medium heat for 2-3 minutes. In the bacon fat, quickly sear the seasoned pork collar slices for 2 minutes per side until a nice golden-brown crust forms, then transfer them to a plate.