Roast pork with braised red cabbage recipe
(Serves 6)
Preperation Time: 45 minutes
Cook Time : Approx1 hour 50 minutes
Oven Temperature: 240°C (fan 220°C)
Ingredients for the pork
• 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
Ingredients 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
Instructions
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) 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.
© delicious. magazine Date - Published 30/11/2007
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