Emma Bengtsson’s Pork Collarwith Rutabaga and Lardo


Chef Emma Bengtsson of Aquavit gives traditional “meat and potatoes” a textural twist with a sous vide pork collar.


Pork Collar

⅓ C kosher salt
¼ C brown sugar
1 clove garlic, crushed
1 bay leaf
1 Tbsp white pepper
½ tsp pink salt (sodium nitrate)
2 sprigs thyme, divided
2 lbs pork collar


Bean Mash

2 onions, divided
1 ½ C cannellini beans
1 ½ C pork stock
2 sprigs thyme
4 cloves garlic, peeled
3 Tbsp butter
1 Tbsp mustard
Salt, to taste
White vinegar, to taste


Rutabaga Puree

1 rutabaga
1 tsp vegetable oil
Pinch xanthan gum
Salt, to taste
Sugar, to taste
White vinegar, to taste


Rutabaga Slices

2 Tbsp Attika
¼ C sugar
6 Tbsp water
½ rutabaga


Pork Sauce

1 Tbsp vegetable oil
½ medium white onion, sliced
2 C pork stock
½ Tbsp cornstarch
1 Tbsp water

To Serve:

1 oz lardo




  • Sous vide circulator
  • Sous vide pouch
  • Large plastic sealable container
  • Sauté pan
  • Pressure cooker
  • Baking sheet
  • Blender
  • Saucepan
  • Fine-mesh sieve


Prepping time: 25 minutes / Cooking time: 2 hours (excludes sous vide cooking)




For the Pork Collar:

  1. Excluding the pork collar and one of the two sprigs of thyme, bring all ingredients to a boil and stir until dissolved. Then remove from the heat.
  2. Once cool, add the pork collar. Brine in the refrigerator in a closed container for 24 hours.
  3. Next, seal pork into sous vide pouch with 1 cup brining liquid and the second sprig of thyme. Cook sous vide at 165˚F (73.8˚C) for 12 hours.
  4. Remove, slice, and grill over high heat for about three minutes per side or until crisp and brown.

For the Bean Mash:

  1. Quarter one onion and pressure cook with beans, stock, thyme, garlic, and 2 cups of water on high for 35 minutes.
  2. Strain and separate the beans, then mash.
  3. Dice the second onion and heat butter in a sauté pan on medium-low heat. Add diced onion and sauté for about 15 minutes, softening without adding color.
  4. Remove onions from heat, then stir onions and the mustard into the mashed beans, adding salt and white vinegar to taste.

For the Rutabaga Puree:

  1. Peel and slice rutabaga, then coat with oil.
  2. Oven roast at 450˚F for about 30 minutes until rutabaga is soft and slightly browned.
  3. Blend cooked rutabaga with xanthan gum in a blender until smooth, adding a little water if needed.
  4. Season with salt, sugar, and vinegar to taste, then pass through a fine-mesh sieve.

For the Rutabaga Slices:

  1. Bring Attika, sugar, and water to a boil, then let cool.
  2. Peel and slice rutabaga as thinly as possible.
  3. Seal into sous vide pouch with Attika mixture. Sous vide at 175˚F (79.4˚C) for three minutes.

For the Pork Sauce:

  1. Heat oil in a saucepan over medium heat, then add onion, stirring for about 30 minutes or until caramelized.
  2. Add pork stock and reduce by half.
  3. Mix cornstarch with 1 tablespoon of cold water, and stir until there are no lumps.
  4. Strain stock and add the cornstarch mixture.

To Serve:

  1. Thinly slice four strips of lardo, then cut those strips into four pieces.
  2. Pool the pork sauce in center of plate, then place a dollop of rutabaga puree on top.
  3. Plate the pork collar, then layer the rutabaga and lardo slices on top.
  4. Serve with the bean mash on the side.
Developed by Chef Emma Bengtsson of Aquavit, and featured in Sous-Vide magazine Spring/Summer 2018.

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