Roast pork with braised cabbage
- January 2006
- Serves 6
- Takes 45 minutes to make and 1 hour 50 minutes in the oven, plus resting
This succulent roast pork recipe was made for Sundays. It is paired with a gorgeous cabbage side dish flavoured with pear, juniper and wine.
- 14.2g (0.6g saturated)
- 22.7g (20g sugar)
- 1.5kg boned and rolled loin of pork, or boned-out spare rib of pork
- 8 juniper berries
- 1 tbsp chopped fresh sage
- Sunflower oil, for greasing
- 2 tsp plain flour
- 600ml fresh vegetable stock, hot
For the cabbage
- Good splash of olive oil
- 1 red onion, sliced
- 2 garlic cloves, crushed
- 1kg red cabbage, halved and sliced
- 2 tbsp muscovado sugar
- 8 juniper berries, lightly crushed
- 300ml full-bodied red wine
- 3 pears, cored and roughly grated
- Preheat the oven to 240°C/fan220°C/gas 9. Unroll the pork and score the skin. Grind the berries with the sage, season, and sprinkle over the meat side of the pork. Re-roll and tie up. Weigh the joint. Roast in a lightly greased roasting tin for 20 minutes. Reduce the oven to 180°C/fan160°C/gas 4 and roast for 30 minutes per 500g, or until the juices run clear when pierced. Put the pork on a plate, cover, and rest for 30 minutes.
- Meanwhile, make the cabbage. Heat the oil in a large pan and cook the onion for 5 minutes. Add the garlic, cabbage, sugar, berries and wine. Bring to the boil, cover and simmer for 30 minutes. Season, add the pears and cook, uncovered, for 15-20 minutes, until the liquid is mostly evaporated. Cover and set aside.
- Make the gravy. Pour the excess fat from the roasting tin and put the tin over a medium heat. Stir in the flour, cook for 1 minute, and gradually stir in the stock, scraping as you go. Bring to the boil, reduce and season. Strain into a serving jug. Carve the pork and lay slices on the cabbage to serve.
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