Tacos with slow-roasted pork collar and Mexican mole sauce
By Matt Tebbutt From Saturday Kitchen Ingredients For the pork 1 tbsp fennel seeds, crushed 2 garlic cloves, minced 1 lemon, juice only 1 heaped tsp dried chilli powder 1 tbsp dried oregano 50g/1¾oz lard, to spread over the joint 1kg/2lb …
