Prune Stuffed Crispy Pork With Roasted Red Cabbage
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Cooking tools:
- Food processor
- Cooling rack
- Roasting pan
- Nonstick skillet
- Chef's knife
- Cutting board
- Oven
- Stove
- Refrigerator
- Butcher's twine
- Parchment paper
- Paper towel
- Measuring cup
- Measuring spoon
- Spoon
Ingredients
- 3kg pork loin, trimmed and belly attached
- ¼ cup (30g) sea salt flakes
- ¼ cup (60ml) extra virgin olive oil
- 1 onion, finely chopped
- 4 cloves garlic, sliced
- 1 tablespoon thyme leaves
- sea salt
- cracked black pepper
- 1½ cups (255g) pitted dried prunes
- ½ cup (80g) almonds
- 1 cup flat-leaf parsley leaves
- 2 cups (140g) sourdough breadcrumbs
- 1 egg
- ¾ cup (180ml) port
- 1 baby red cabbage, cut into wedges
- 2 bunches baby beetroot, trimmed, scrubbed and halved
- 8 sprigs thyme, extra
- ½ cup (125ml) chicken stock
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