Roast Pork with Braised Red Cabbage

Roast Pork with Braised Red Cabbage


Greetings Gastronauts! This is Keef Cooks, I’m Keef, and today I’m going to show you you how to do roast pork with braised red
cabbage The written / printable version of this recipe is here: http://www.keefcooks.com/roast-pork-with-braised-red-cabbage-recipe/ Well, a bit more detail: roast pork wrapped in smoked bacon with braised red cabbage with sugar and vinegar and mustard mash potatoes and a lovely, lovely gravy And this is the kind of dish that I don’t normally do – it’s basically meat and 2 veg But I’m doing it for you because the flavour combinations are just amazing, so let’s do it! Ingredients for the pork – that’s about 800g of pork loin And 4 rashers of smoked streaky bacon. Now I’m not going to use all of this because I want to cut it down so we’ve got a small enough piece that we can wrap almost completely in bacon I’ve got the oven preheating to 230 degrees Celsius I’m just cutting the pork so that’s probably
half a kilo and I’m going to wrap it in the bacon But first I’m going to get some aluminium foil So we lay the bacon side by side This is conveniently rectangular-shaped bacon And then pop that pork on there And then we’ll fold up the bacon Notice I’ve got the fatty side on the top – the bacon is basically to lubricate the lean side of the pork And then we’ll wrap it in the foil… and that goes in the oven at the high temperature for 20 minutes and then we’ll turn it down for the rest For the braised red cabbage I’ve got some red cabbage – I’m only doing this for 2 people so that’s probably about a quarter of a whole one. And some onion – I’ll probably only use half of that medium sized onion Also we need some oil to fry it in – vegetable oil will do and a tablespoon or two of red wine vinegar and a tablespoon of sugar. So we just shred the
cabbage into short strips I love the look of this stuff, it’s fantastic, it’s like,
who invented this … and why? So there’s the red cabbage and now we’ll just chop the onions into small bits as well And then we’ll put them in a
frying pan with some oil on medium heat just to soften them So that’s looking a bit fab, softened but not browned And now I’m going to throw in a load of red wine vinegar Probably about 2 tablespoons. And a tablespoon of sugar – ordinary white sugar I’ve seen recipes for this that use 20 ingredients and really, no, keep it simple we don’t it want to taste of all those
other ingredients we want to taste we want it to taste of sweet and sour
cabbage! So that’s all nicely mixed in I’m going to cover that, turn the heat down and just let it simmer for probably forty minutes So now I’m going to make the gravy
which is actually basically what the French call a sauce velouté and so we need to melt 50 grams of butter and then sift in, stir in fifty grams of flour We’re on medium heat here The idea is to stir it so you don’t get any lumps – you will get lumps, but they’ll disappear eventually And then we stir in some chicken stock, this is my fabulous homemade chicken stock About a quarter of a litre there – stir that together and we’ll bring it to the boil And it will thicken And that’s quite thick now – actually too thick so I’ll put some more stock in and I’m just let it bubble away from
half an hour So the pork’s had its 20 minutes and I’ve turned the heat down to 180 degrees and we’ll let it have another half an hour Now peel the potatoes and chop them into small chunks – try to get them as evenly sized as you can so they cook evenly And these go into a pan of boiling salted water for 20 minutes It’s had half an hour at the lower temperature – unwrap it and put it back in so the the bacon crisps up for about
another 10 minutes and then it should be ok So there it is looking and smelling fantastic and I’m going to test the internal temperature It should be 75 degrees Celsius – it’s 71 – that’s ok for me, I’ll eat that! I’m just gonna rest it under foil for about 10 minutes while we sort out everything else Aaargh! That was hot! Right, now we’re ready to do the mashed potato – the spuds are nice and soft and tender And I’ve drained them. I’m gonna put in a spoonful of old-style grain mustard and a knob of butter Don’t worry if you don’t know how big a knob should be –
and a pinch of salt and a splash of milk And we mash that together – don’t do it in a food processor, it will turn out like glue So I’ve eaten half of it and the camera wasn’t on. Anyway, here we go… Delicious roast pork wrapped in smoked bacon served with braised red cabbage and mustard mash, and the fantastic gravy That’s your dinner for Sunday – get it done! And that’s that! I hope you enjoyed it. Now please share it with all your friends on social media FACEBOOK: facebook.com/keefcooks, TWITTER: twitter.com/greatbritfood PINTEREST: pinterest.com/keefieboy and the website: Thanks for watching and come back soon!

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