Pork & red cabbage braised in spiced wine

Recipes / Meat

Conjure up magic by slow-roasting pork with garlic, red wine and spices.

Recipe «Pork & red cabbage braised in spiced wine» presented in category Recipes / Meat, to prepare this dish you will need no more 7:15 minutes. To make this dish at home by prescription from the author Gomer would need: 1 tbsp olive oil, 1.6kg-piece pork scotch fillet, tied at 4cm intervals, 3 garlic cloves, coarsely chopped, 2 large fresh rosemary sprigs, 3 dried bay leaves , 3 whole star anise, 1 tsp fennel seeds, lightly crushed, 125ml red wine , 500ml Massel chicken style liquid stock, 2 tbsp light soy sauce, 1/2 red cabbage, cored, coarsely shredded, 2 tbsp brown sugar.

Ingredients:

  • 1 tbsp olive oil 
  • 1.6kg-piece pork scotch fillet, tied at 4cm intervals 
  • 3 garlic cloves, coarsely chopped 
  • 2 large fresh rosemary sprigs 
  • 3 dried bay leaves 
  • 3 whole star anise 
  • 1 tsp fennel seeds, lightly crushed 
  • 125ml red wine 
  • 500ml Massel chicken style liquid stock 
  • 2 tbsp light soy sauce 
  • 1/2 red cabbage, cored, coarsely shredded 
  • 2 tbsp brown sugar 

Instructions

  1. Preheat oven to 110°C. Heat oil in a large flameproof casserole dish over high heat. Season the pork. Cook, turning occasionally, for 8 minutes or until browned. Transfer to a plate.
  2. Reduce heat to low. Stir in the garlic, rosemary, bay leaves, star anise and fennel seeds for 1-2 minutes or until aromatic. Stir in the wine for 1 minute, scraping the pan with a flat-edged wooden spoon to dislodge any bits that have cooked onto the base. Increase heat to high. Add pork, stock and soy sauce. Bring to boil. Cover and bake, basting occasionally, for 5 hours.
  3. Stir in cabbage and sugar. Bake for 2 hours or until cabbage is tender.