Pickled Pork with Bacon and Cabbage
Pickled pork, like corned beef, is a traditional way of preserving pork which equally amps up the flavour. We pickle pieces of rare breed pork leg with bay and coriander seeds, ready to be simmered low and slow for just over an hour. It's a dish suited to the new crop of cabbage that's in season now. We serve our pickled pork with roughly chopped cabbage that's sauteed with bacon, garlic and wine. It's a warming dish that can be on the table in just over an hour.
Serves 4.
Ingredients
800g pickled pork leg
400g Cabbage, roughly chopped
150g Bacon Lardons
100g butter, diced
5 Garlic cloves, crushed with the side of your knife
Cracked black pepper for seasoning
80g parsley, finely chopped
1 jar of Meatsmith mustard to serve
1 jar of apple sauce to serve
Method:
Bring a large pot of water to a boil over high heat, turn the heat down to low and gently place the pickled pork into the water, cover the pot with a lid and let it gently simmer for 1 hour.
After 1 hour, turn the heat off and let the pickled pork rest in the pot while you prepare the bacon and cabbage.
Heat a large frying pan over medium heat, add the bacon and cook until crispy, remove from the pan and set aside.
Add the cabbage and the butter to the pan and cook the cabbage for 12 - 15 minutes stirring occasionally.
Add the garlic and a sprinkle of salt, cook for a further 2 - 3 minutes until the cabbage is starting to become soft, add the chicken stock and turn the heat down to low, cook for a further 15 - 18 minutes until the chicken stock has almost evaporated, remove from the heat and fold through the chopped parsley and cooked bacon lardons.
To serve, remove the pickled pork from the water, pat dry and slice some thin slices. Arrange on your plates the cooked cabbage and a healthy dollop of Meatsmith mustard and apple sauce.
