mustard pork with pickled red cabbage
Prep:
20 mins
Cook:
75 mins
Serves:
4
method:
1
Place all the cabbage ingredients into a large saucepan and bring to the boil, cover and simmer on a low heat for 1 hour 15 minutes, stirring occasionally.
2
When the cabbage is nearly done, heat the oil in a large frying pan, season the pork slices, flatten slightly with the palm of your hand and fry for 2-3 minutes each side, add the cream and mustard to the pan and cook for 1 minute.
3
Serve the pork with the pickled red cabbage.
Tip
Try serving any leftover cabbage with cold meats or as part of a salad.
ingredients:
- 1 medium red cabbage, shredded
- 1 red onion, sliced
- 150g light brown soft sugar
- 150ml cider vinegar
- 150ml red wine
- 1 cinnamon stick
- ½ tsp ground allspice
- 100g California Raisins
- 1 tsp salt
- 1 tsp black peppercorns, lightly crushed
- 1 tbsp oil
- 1 pork fillet, sliced into 12, approx. 600g
- 150ml double cream
- 2 tsp wholegrain mustard
