Roast pork with braised cabbage

Roast pork with braised cabbage
  • Serves icon Serves 6
  • Time icon 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.

Nutrition: per serving

Calories
480kcals
Fat
14.2g (0.6g saturated)
Protein
57.7g
Carbohydrates
22.7g (20g sugar)
Salt
0.2g
Calories
480kcals
Fat
14.2g (0.6g saturated)
Protein
57.7g
Carbohydrates
22.7g (20g sugar)
Salt
0.2g

 

Ingredients

  • 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

Method

  1. 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.
  2. 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.
  3. 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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