Roast pork with spiced braised red cabbage

2h 35 min 6 servings

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
Roast pork with spiced braised red cabbage

Preparation

To make your braised red cabbage:

Place all of the ingredients into a large saucepan, bring to the boil and then reduce the heat to a simmer and cook for about 30 minutes until the cabbage has softened. Right at the end add in the cold butter and mix until melted. This will give a nice richness and gloss.

To make your pork:

Place your loin of pork in a large roasting tin. Pat the skin with kitchen roll and ensure it is completely dry. Rub 1 tablespoon of sea salt into the skin. Cover and leave at room temperature for 30 minutes.

Pre-heat the oven to 240C/220C fan/gas mark 9.

After 30 minutes pat the skin again with kitchen roll to dry. Rub in the remaining 1 tablespoon of salt.

Place the pork in the pre-heated oven and roast for 45 minutes.

After 45 minutes, add the sage leaves and lemon zest on the pork and turn the oven down to 180C/160C fan/gas mark 4 and roast for a further 1 hour.

Remove from the oven, check that any juices are running clear and allow to rest for at least 10 minutes. Serve with the red cabbage.