Roast pork with spicy red cabbage
Roast pork with crackling and red cabbage, a staple of German home cooking, are one of the great culinary partnerships
- Preparation Time20 mins
- Cooking Time1 hour 30 mins
Nutrition per serving
- Energy702 Kcals
- Saturated Fat16.7g
- 900g/2lb joint of pork loin, boned and rolled
- Sea salt
- 2 tbsp olive oil
- 450g/1lb red cabbage
- 1tbsp olive or sunflower oil
- 1 red onion, peeled and finely sliced
- 1tsp soft brown sugar
- 2tbsp Kikkoman Soy Sauce
- 2tsp red wine vinegar
- 100ml/4fl oz vegetable or chicken stock
- 100g/4oz pitted prunes, roughly chopped
Preheat the oven to 190°C/Gas mark 5. Score the skin and rub with salt. Drizzle with oil and roast for 1½ hours or until cooked through.
Meanwhile, shred the cabbage, discarding any tough stalks. Heat the oil in a large saucepan and soften the onion.
Add the cabbage, sugar, soy sauce, vinegar and stock. Season, stir well then cover the pan and simmer for 30 minutes. Add the prunes and cook uncovered for 15 minutes or until the cabbage is tender and the stock evaporated.
Transfer the joint to a carving dish. If necessary, cut the crackling from the meat and crisp in a hot oven or under the grill.
Slice the pork into slices and serve with the red cabbage and the crackling broken into small pieces.
Cook the red cabbage the day before for a fuller flavour. Reheat in a saucepan on the hob or in the microwaves.
Instead of prunes, add a peeled, cored, chopped eating apple to the red cabbage at the start of the cooking time, and a handful of fresh or frozen cranberries after 30 minutes.