Chicken & Pear Salad
A great warm starter with seasonal pears and chicory.
Roast Pork With Spicy Red Cabbage
Main Courses
Pork and red cabbage are one of the great culinary partnerships, with the sharp, spiciness of the cabbage complementing the sweetness of the meat.
4 Servings
Ingredients
900g joint of pork loin, boned and rolled
Sea salt
2 tbsp olive oil
450g red cabbage
1tbsp olive or sunflower oil
1 red onion, peeled and finely sliced
1tsp soft brown sugar
2tbsp Kikkoman Soy Sauce
2tsp red wine vinegar
100ml vegetable or chicken stock
100g pitted prunes, roughly chopped
Method
- Preheat the oven to 190C. Score the skin and rub with salt. Drizzle with oil and roast for 90 minutes or until cooked through.
- Meanwhile, shred the cabbage, discarding any tough stalks. Heat the oil in a large saucepan and soften the onion.
- Add the cabbage, sugar, soy sauce, vinegar and stock. Season, stir well then cover the pan and simmer for 30 minutes. Add the prunes and cook uncovered for 15 minutes or until the cabbage is tender and the stock evaporated.
- Transfer the joint to a carving dish. If necessary, cut the crackling from the meat and crisp in a hot oven or under the grill.
- Slice the pork into slices and serve with the red cabbage and the crackling broken into small pieces.
