1x Pannage Pork Collar
1/2 bunch Rainbow Chard
100g Oyster Mushrooms
4tbsp Wholgrain Mustard
50g Veal Jus
100ml Double cream
1. Season and pan sear pork, cook in oven for 6min and rest
2. Fry pancetta in frying pan until crispy, remove from pan and fry mushrooms.
3. Dip chard into boiling water for 20 seconds to wilt, butter & season
4. Heat veal jus and finish with cream & mustard
5. Plate dish and garnish.