Roast pork with spicy red cabbage

Total time 110 mins
20 mins preparation time
90 mins cooking time

Roast pork with crackling and red cabbage, a staple of German home cooking, are one of the great culinary partnerships. It also makes a popular sunday roast recipe for lunch for the family

Ingredients

4 portion(s)
900 g
joint of pork loin, boned and rolled
Sea salt
2 tbsp
olive oil

Red cabbage:

450 g
red cabbage
1 tbsp
olive or sunflower oil
1 
red onion, peeled and finely sliced
1 tsp
soft brown sugar
2 tsp
red wine vinegar
100 ml
vegetable or chicken stock
100 g
pitted prunes, roughly chopped

Preparation

Step 1

Preheat the oven to 190°C/Gas mark 5. Score the skin and rub with salt. Drizzle with oil and roast for 1½ hours or until cooked through.

Step 2

Meanwhile, shred the cabbage, discarding any tough stalks. Heat the oil in a large saucepan and soften the onion.

Step 3

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.

Step 4

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.

Step 5

Slice the pork into slices and serve with the red cabbage and the crackling broken into small pieces.

Tip:

Cook the red cabbage the day before for a fuller flavour. Reheat in a saucepan on the hob or in the microwaves.

Variation
Instead of prunes, add a peeled, cored, chopped eating apple to the red cabbage at the start of the cooking time, and a handful of fresh or frozen cranberries after 30 minutes.

Recipe-ID: UK99

Recipe as PDF

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Preheat the oven to 190°C/Gas mark 5. Score the skin and rub with salt. Drizzle with oil and roast for 1½ hours 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.

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

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