Name: Pork & red cabbage braised in spiced wine
Prep time: 20 min
Cook time: 435 min
Total time: 455 min
Yield: 1
Ingredients: 18.20 gm 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 (1/2 cup) red wine; 500ml (2 cups) chicken style liquid stock; 42.00 gm light soy sauce; 1/2 (about 800g) red cabbage, cored, coarsely shredded; 32.00 gm brown sugar

Pork & red cabbage braised in spiced wine

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Prep Time:
20 minutes

Cook Time:
435 minutes

Total Time:
455 minutes

Create succulent slow-roasted pork with a magical blend of garlic, red wine, and spices.

Ingredients:

18.20 gm 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 (1/2 cup) red wine
500ml (2 cups) chicken style liquid stock
42.00 gm light soy sauce
1/2 (about 800g) red cabbage, cored, coarsely shredded
32.00 gm brown sugar

Instructions:

Preheat the oven to 110°C. In a large flameproof casserole dish, heat oil over high heat. Season the pork and cook for 8 minutes, turning occasionally, until browned. Transfer to a plate.
Lower the heat and add garlic, rosemary, bay leaves, star anise, and fennel seeds. Cook for 1-2 minutes until fragrant. Pour in the wine and stir for another minute, scraping the pan to release any browned bits. Increase heat to high. Add pork, stock, and soy sauce. Bring to a boil, then cover and bake for 5 hours, basting periodically.
Combine cabbage and sugar, then bake for 2 hours or until cabbage is tender.

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