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    Glazed Leg of Pork with Mashed Roots and Braised Red Cabbage

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    Glazed Leg of Pork with Mashed Roots and Braised Red Cabbage

    • Preparation time: 40 minutes
    • Cooking time: 90 minutes
    • Total time: 2 hours 10 minutes 60 minutes 60 minutes 10 minutes

    Serves: 4

    Ingredients

    • 2 parsnips, peeled, washed and finely diced
    • 4 carrots, peeled, washed and finely diced
    • 1 onion, finely chopped
    • 400ml white wine
    • Salt and freshly ground black pepper
    • 1kg Waitrose Boneless Leg Pork Roast
    • 2 tbsp wholegrain mustard
    • 1 tbsp clear honey
    • 1 pack fresh thyme, finely chopped
    • 1 pack fresh sage, finely chopped
    • The cabbage:
    • 200ml red wine vinegar
    • 150g demerara sugar
    • 700g red cabbage, washed and thinly sliced
    • 1 tsp ground clove
    • The mash:
    • 700g floury potatoes, peeled, diced and washed
    • 350ml semi-skimmed milk
    • ½ pack fresh flat-leaf parsley, chopped

    Method

    1. Preheat the oven to 190°C, gas mark 5. Place the parsnips, carrots, onion and wine in a medium roasting tray. Season the pork, then place on top of the diced vegetables.
    2. Mix together the mustard, honey, thyme and sage. Spread this over the pork, then place in the oven for about 1½ hours, or until the pork is thoroughly cooked, the juices run clear and there is no pink meat. Baste the pork occasionally, adding a little water if necessary.
    3. Meanwhile, make the cabbage. Mix together the red wine vinegar and sugar in a pan, then gently bring to the boil for 1-2 minutes. Place the red cabbage in a small casserole dish, add half the sugar and vinegar mixture, the cloves and seasoning. Cover and cook in the oven for about 1½ hours, or until tender.
    4. Boil the potatoes in a covered pan for 15-20 minutes, until soft. Drain thoroughly and return to the pan. Mash with the milk and season.
    5. Drain the cooking liquid from the pork and reserve. Transfer the meat to a plate, loosely cover with foil, keep warm and leave to rest. Stir half the cooked root vegetables into the potatoes and mash, reserving the remainder.
    6. To make a sauce to serve with the pork, stir the parsley and the pork cooking liquid into the remaining vinegar and sugar mixture.
    7. Remove the fat from the pork and thinly slice the meat. Place a little vegetable mash in the centre of 4 warm plates. Top each with 2-3 slices pork, pour a little hot sauce around and scatter a tablespoon of the reserved root vegetables over. Serve with the red cabbage.

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    Cook's tips

    Removing the pork rind after cooking means that you keep all the flavour but less of the fat.

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    4 stars