FOR THE BRAISED RED CABBAGE:
- 1 red cabbage, finely shredded
- 2 bay leaves
- 5 star anise
- 3 oranges, juice and zest
- 100ml water
- 50g golden caster sugar
- 50ml red wine vinegar
- 50g cold Slightly Salted Lurpak butter
FOR THE PORK:
- 1.5kg boned and rolled leg of pork, rind left on
- 2 tbsp Sea salt
- 1 bunch sage, leaves picked off
- Zest of 2 lemons