Braised Pork and Red Cabbage RecipeOrigin: Britain Period: Traditional |
Ingredients:
900g fresh belly pork, rinded 
Braised Pork and Red Cabbage Preparation:Method:Cut the pork away from the bone (do this in a single piece if you can) then cut into strips 12mm wide before slicing into strips 12mm wide then slice each of these strips in half. Combine the oil and butter in a frying pan and heat until bubbling then season the pork strips and fry in the pan until well browned on all sides. Reduce the heat and continue cooking for about 12 minutes, until essentially cooked through. Place just over 1/3 of the red cabbage in the base of a deep casserole dish then add a little of the apples followed by half the meat. Continue this layering process, finishing with a layer of the apples. Blend the flour with the vinegar until smooth then gradually whisk in the stock until completely combined. Pour into a pan, season with salt and black pepper then bring the mixture to a boil, stirring constantly. Cook for about 3 minutes, or until slightly thickened then pour over the contents of the casserole. Cover tightly then transfer to an oven pre-heated to 170°C and cook for about 2 hours, or until the pork is tender. Serve immediately. |
printer-friendly version|
Not the Recipe you were after? Try our Comprehensive Recipe Search: Add Celtnet Recipe: Braised Pork and Red Cabbage to your online bookmark site: 
|
|
More British recipes... More European recipes... More recipes for Stews... More recipes for Meat... More recipes for Pork... More recipes for Fruit... More braising recipes... |
Are any of the terms used here unfamiliar, do you want to translate from British to American cookery terms? If so then this Glossary of US and UK Cookery Terms will help you. |
One Million People CampaignIf you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices or my The Recipes of Africa eBook ebook as a gift for your donation! Over 3000 people visit this page daily if only 1 in 10 of you donate $1 that makes $2000 in 1 week. Enough money for 2 children to get an education for a year. Please use this button to donate just $1 now! As a thank-you you get to write an entire page on yourself for this site, including a link to your website. Become one of the 'One Million People' today! |
Need to convert any measurements on this site? I have conversion pages available for Volumes, Mass/Weight and Temperatures available.
Other recipes with pork and greens as primary ingredients: Baked Ham with Cornbread Apricot Stuffing Sea Kale with Butter Sauce Sawge y farcet Poached Eggs and Hogweed Shoots Rosebay Willowherb, Ramson and Spinach Soup Chicken and Noodle Soup II Comarye Molokhia Stewed Rhubarb and Angelica Lettuce and Bacon Prawns Wrapped in Sea Lettuce Cannellini alla Catania Fresh Pennywort Drink Spinach Fatayer Thistles with Spicy Prawns and Coconut Savoy Cabbage Purée Sorrel and Wild Greens Soup Latvian Sauerkraut Soup Garlic Mustard Pesto Smoked Salmon and Sea Kale Sea Lettuce Risotto Spinach Tagliatelle Roergebakken Lenteschotel Scallops with Seashore Vegetables Purslane and Potato Salad Peach Glazed Smoked Ham Join the Celtnet Recipes Discussion Forum The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
If you were interested in these recipes then you may be interested in my Celtnet eBook Store here you will find many recipe eBooks, a number of which are available for only $1!
Couldn't find what you were looking for? Search the web:
