Pork Alsacienne recipe
information
Any good medium or dry white wine will be suitable for this pork dish.
ingredients
approx. 1 - 1 1/4 kg (2 - 2 1/2 lb) piece boneless pork (loin, shoulder, leg)
2 tbsp lard
Salt
1 small white cabbage (approx. 1/2 kg (1 lb).), shredded
Butter for frying
1 small onion, peeled and finely chopped
2 cooking apples, peeled, cored and sliced, and soaked in water to cover with juice of 1/2 lemon
300 ml (1/2 pint) white wine
1 tsp spoon caraway seeds
Freshly ground black pepper
Freshly chopped parsley to finish
2 tbsp lard
Salt
1 small white cabbage (approx. 1/2 kg (1 lb).), shredded
Butter for frying
1 small onion, peeled and finely chopped
2 cooking apples, peeled, cored and sliced, and soaked in water to cover with juice of 1/2 lemon
300 ml (1/2 pint) white wine
1 tsp spoon caraway seeds
Freshly ground black pepper
Freshly chopped parsley to finish
method
1. Score the fat on the pork. Put in a roasting pan, rub with the lard and sprinkle with salt. Roast in a fairly hot oven (200°C/400°F or Gas Mark 6) for 1 hour.
2. Meanwhile, parboil the cabbage for 5 minutes in boiling salted water to cover. Drain and refresh under cold running water.
3. Melt a knob of butter in a pan. Add the onion and fry gently for 5 minutes or until golden. Add the parboiled cabbage, drained apples, wine, caraway seeds and salt and pepper to taste. Bring to the boil, stirring constantly, then take off the heat.
4. Drain the excess fat from the roasting pan. Add the cabbage and apple mixture, cover the pan and continue roasting for a further 1 hour or until the pork is tender, stirring the cabbage mixture from time to time.
5. Transfer the pork to a hot serving platter and carve into slices. Arrange the cabbage mixture around the edges of the platter. Sprinkle with parsley and serve immediately with buttered boiled potatoes.
2. Meanwhile, parboil the cabbage for 5 minutes in boiling salted water to cover. Drain and refresh under cold running water.
3. Melt a knob of butter in a pan. Add the onion and fry gently for 5 minutes or until golden. Add the parboiled cabbage, drained apples, wine, caraway seeds and salt and pepper to taste. Bring to the boil, stirring constantly, then take off the heat.
4. Drain the excess fat from the roasting pan. Add the cabbage and apple mixture, cover the pan and continue roasting for a further 1 hour or until the pork is tender, stirring the cabbage mixture from time to time.
5. Transfer the pork to a hot serving platter and carve into slices. Arrange the cabbage mixture around the edges of the platter. Sprinkle with parsley and serve immediately with buttered boiled potatoes.
serving amount
serves 4
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