Braised Pork & Purple Cabbage

Satisfy your craving for comfort food, and your taste buds, with this melt-in-your mouth braised pork. Wrapped with warm, tangy flavors, and accented by the vibrant color of the purple cabbage, this recipe will brighten your table and warm your soul.

Level

Advanced

Prep time

20 minutes

Cook time

1 hour 45 minutes

Serves

4-6

Cook it with our

Enameled Casserole

Ingredients

  • ¼ cup (plus two tablespoons) olive oil, divided
  • 2 pounds pork butt, cubed
  • 4 shallots, peeled, thinly sliced
  • 1 teaspoon allspice, ground
  • 1 tablespoon cumin, ground
  • 1 teaspoon onion powder
  • ½ teaspoon cayenne
  • 1 cup beer
  • ¾ cup apple cider vinegar, divided
  • 3 tablespoons whole grain mustard, plus more for garnish
  • 1-2 cups water
  • 1 red cabbage, cut into small wedges
  • Salt and freshly ground black pepper to taste

Directions

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Add ¼ cup oil to a 3.6 Quart Casserole over medium-high heat and sear the pork until golden brown in color on all slides, 10-15 minutes. Season with salt and pepper and transfer the pork out of the pot. Let it rest on paper towels.
  3. Add the shallots to the pot and sweat, 3-4 minutes. Mix in the allspice, cumin, onion powder, and cayenne and cook just until fragrant, 1 minute. Deglaze the pan with beer and let the alcohol cook off slightly, 1-2 minutes. Add the pork back into the pan along with ½ cup vinegar, mustard, and enough water to cover the meat ¾ of the way up.
  1. Cover the pot with the lid and braise until tender, 1½-2 hours. (Note: Add more water if the braising liquid reduces too quickly.)
  2. Add the remaining oil to a large cast iron skillet over high-heat and char the cabbage. Reduce the heat and cook the cabbage until tender but still has a slight crunch, 4-5 minutes. Remove the cabbage from heat and season with the remaining vinegar. Salt and pepper to taste.
  3. Place the charred cabbage in the braised pork mixture, garnish with dollops of whole grain mustard, and serve.

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