Pork braised in a cabbage and lemon broth, with baby potatoes, greens and pickled onions.


  • 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


  • 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.