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Roast pork with braised red cabbage

Neil Perry
Neil Perry

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Roast pork with braised red cabbage.
Roast pork with braised red cabbage.William Meppem

Roast pork with braised cabbage is your ally at this time of year against those chilly evenings. And though it doesn't look as striking, you can easily substitute white cabbage for red. I like to cook my pork to medium, so there is still a slight blush of pink, but the most important secret to making a delicious roast is to buy high-quality free-range pork.

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Ingredients

  • 4-bone rack of pork, skin on and chine bone removed

  • 30ml red wine vinegar

  • 1 tbsp sea salt, plus extra to serve

  • 500ml vegetable oil

  • freshly ground black pepper

For the red braised cabbage

  • ½ small red cabbage, outer leaves removed

  • 2 tbsp extra virgin olive oil

  • ½ red onion, sliced

  • 3 garlic cloves, finely sliced

  • 1 tsp sea salt

  • 1 sour green apple, peeled and grated

  • 100ml cider vinegar

  • 60g soft brown sugar

  • 500ml white wine

  • 500ml vegetable or chicken stock

Method

  1. 1. Remove the pork from the fridge 3 hours before cooking. Using a sharp knife, make cuts in the pork skin to the flesh in the same direction as the bones, about 3mm apart. Rub the red wine vinegar and ground sea salt into the skin. Set aside to dry.

    2. Preheat the oven to 180°C. Place the pork on a wire rack in a roasting tin and put in the oven. Cook for 30 minutes, then turn the heat down to 160°C and cook for another 30 minutes. Check the meat's core temperature and remove from the oven when it reaches about 65°C. Turn the oven off and leave the door ajar, then allow the meat to rest in the oven for 30 minutes. The meat's core temperature should rise to around 70°C – be sure to check.

    3. Meanwhile, slice the cabbage. Heat the olive oil in a deep saucepan and sweat the onion, garlic and salt over low heat for 2 minutes, or until soft. Add the cabbage and cook until it is soft and melting, about 5-7 minutes.

    4. Add the apple, vinegar and sugar and cook for 3 minutes, then add the wine and leave to simmer for about 30 minutes, stirring occasionally. Add the stock and simmer for 1 hour until most of the liquid has evaporated.

    5. Just before serving, heat the vegetable oil in a small saucepan until just smoking. Remove the roasting tin from the oven and, with a spoon, pour the hot oil gently over the pork skin to complete the crackling. Rest in a warm place.

    6. Cut it into four thick cutlets and sprinkle with sea salt and freshly ground pepper. Serve immediately with a spoonful of braised cabbage.

    For dessert try Neil Perry's dark chocolate and almond cake.

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Neil PerryNeil Perry is a restaurateur, chef and former Good Weekend columnist.

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