Pork braised in a cabbage and lemon broth, with baby potatoes, greens and pickled onions.
Ingredients
- 1 pork steak fillet, cut into thick chunks
- 1 leek, sliced
- 0.5 onion, sliced
- 10 g pickled onions, from a jar
- 2 cloves garlic, minced
- 0.5 savoy cabbage, sliced
- 1 l chicken stock
- 500 ml white wine
- 1 lemon, zest removed
- 8 baby potatoes, halved lengthways
- 1 splash of soy sauce
- handful of spinach
- 2 spring onions, chopped
- sunflower oil
Method
- Preheat your oven to 150c.
- First, heat a large pan and add some oil, season the pork heavily with salt and pepper and brown in the pan on both sides. Remove and place on a tray.
- In a heavy based pot, cook the onions, garlic, leek and cabbage slowly in some oil and season with salt. Once softened, increase the heat to the highest setting.
- After 30 seconds, add the white wine and reduce by half.
- Next add the chicken stock, lemon zest and potatoes and reduce by a quarter (approx. two mins).
- Cover the pot with a lid and place in the oven for one hour.
- Return the pot to the gas and place on a medium heat.
- To finish the dish, add the spinach, soy sauce, pickled onions and chopped spring onion.
- Season the dish with salt and some lemon juice if necessary before serving in hot bowls.
