Monday, 20 July 2015

Slow Roast Belly Pork and Red Cabbage. » Slow Roast Belly Pork and Red Cabbage
Serves 6

1.2kg belly pork rashers
salt and ground black pepper
1 – 2 tsp (5- 10 ml) five spice powder
2 tbsp (30ml) oil or dripping

1 large onion, chopped
500g red cabbage, finely shredded
1 eating apple, peeled, cored and chopped
1 star anise
230ml red wine
3 tbsp (45ml) redcurrant jelly

Preheat the oven to 160C/F/Gas 3.

Season well with salt and pepper and rub all over with the five spice powder.
Heat 1 tbsp (15ml) of the oil or dripping in a large flameproof casserole dish and fry the onions until lightly browned.
Add the cabbage, wine, apples and star anise and cook simmer for ten minutes, until the cabbage starts to soften.
Stir in half of the redcurrant jelly and season to taste with salt and pepper.
Bring to the boil, cover and simmer for 5 minutes.

Meanwhile heat the remaining oil or dripping in a large frying pan over a high heat.
When hot fry the meat in batches until nicely browned.
Return all the meat to the pan and stir in the remaining redcurrant jelly, turning the meat to coat.
Continue to cook the meat over a high heat until the redcurrant sauce boils down and the meat is glazed and deeply browned.
Arrange the pork over the cabbage. Deglaze the frying pan with a little boiling water and pour over the pork.
Cover the pan tightly and bake in the oven for 1 ¾ -2 hours until the pork is really tender.

Serve or allow to cool and freeze.

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