One-pot braised pork shoulder with spiced red cabbage & orange recipe | Good Food
Enjoy two Sunday lunch elements in one pot – the pork is infused by the braised cabbage, while the cabbage benefits from simmering in the pork juices
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Cooking tools:
- Dutch oven
- Stove
- Oven
- Spice grinder
- Mortar and pestle
- Chef's knife
- Cutting board
- Peeler
- Citrus press
- Measuring spoon
- Measuring cup
- Kitchen scale
- Wooden spoon
- Tongs
- Fork
- Plate
- Serving platter
- Mixing bowl
- Saucepan
Ingredients
- 2 tsp fennel seeds
- 1 tbsp coriander seeds
- 2 tsp sea salt flakes
- 1.2kg boned pork shoulder tied
- 1 tbsp olive oil plus a drizzle
- 1 large orange
- 1 red onion halved and sliced
- 1 small red cabbage (about 850g), quartered, cored and sliced
- 2 star anise
- 1 cinnamon stick
- 2 bay leaves
- 200ml red wine
- 2 tbsp light brown soft sugar
- 2 tbsp red wine vinegar
- mash to serve
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