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Pickled Pork with Cabbage and Mustard Sauce

Serving size: Serves 8
Cooking time: More than 1 hour
Course: Main

INGREDIENTS

1.5kg piece pickled pork
1 onion, quartered
1 teaspoon peppercorns
1 bay leaf
4 cloves
2 tablespoons cider vinegar
1 tablespoon brown sugar
1 Savoy cabbage, cut into thick wedges
25g butter
½ onion, finely chopped
1 tablespoon plain flour
1 cup beef stock
½ cup pickling liquid
1 teaspoon each Dijon, grainy and hot English mustard
¼ cup cream
2 tablespoons coarsely chopped parsley
METHOD

Place pork in a large pot and cover with water. Bring to the boil and skim. Add onion, peppercorns, bay leaf, cloves, vinegar, brown sugar and cabbage. Simmer until very tender (approx 2½ hours).

To make the sauce: Melt butter in a saucepan. Add onion and cook over low heat until soft. Add flour and cook until the flour 'bursts'. Gradually add the beef stock and pickling liquid. Cook until mixture thickens. Stir in mustard and cream and simmer for 2-3 minutes.

Remove pork from the pickling liquid. Slice and serve with the sauce. Sprinkle with parsley.

Serve with mashed potato and peas.

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Tip: Try "lamb & potato" or "Low GI"
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