Pickled Pork with Bacon and Cabbage
Pickled pork, like corned beef, is a traditional way of preserving pork which equally amps up the flavour. We pickle pieces of rare breed pork leg with bay and coriander seeds, ready to be simmered low and slow for just over an hour. It's a dish suited to the new crop of cabbage that's in season now. We serve our pickled pork with roughly chopped cabbage that's sauteed with bacon, garlic and wine. It's a warming dish that can be on the table in just over an hour.
Ingredients 11
800 g pickled pork leg
400 g cabbage, roughly chopped
150 g bacon lardons
100 g butter, diced
5 cloves garlic, crushed
salt, for seasoning
400 ml chicken stock
cracked black pepper, for seasoning
80 g parsley, finely chopped
1 jar mustard (Meatsmith mustard), to serve
1 jar apple sauce, to serve
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Method 6
Bring a large pot of water to a boil over high heat, turn the heat down to low and gently place the into the water, cover the pot with a lid and let it gently simmer for 1 hour.
After 1 hour, turn the heat off and let the rest in the pot while you prepare the and .
Heat a large frying pan over medium heat, add the and cook until crispy, remove from the pan and set aside.
Add the and the to the pan and cook the cabbage for 12 - 15 minutes stirring occasionally.
Add the and a sprinkle of salt, cook for a further 2 - 3 minutes until the is starting to become soft, add the and turn the heat down to low, cook for a further 15 - 18 minutes until the chicken stock has almost evaporated, remove from the heat and fold through the chopped and cooked .
To serve, remove the pickled pork from the water, pat dry and slice some thin slices. Arrange on your plates the cooked and a healthy dollop of Meatsmith and .
