Pork & Red Cabbage Braised In Spiced WineBy Alison Adams On Jun 06, 2020
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Conjure up magic by slowroasting pork with garlic, red wine and spices.
All you have to do is throw all your ingredients of Pork & Red Cabbage Braised In Spiced Wine
- 1 tablespoon olive oil
- 1.6kg-piece pork scotch fillet, tied at 4cm intervals
- 3 garlic cloves, coarsely chopped
- 2 large fresh rosemary sprigs
- 3 dried bay leaves
- 3 whole star anise
- 1 teaspoon fennel seeds, lightly crushed
- 125ml (1/2 cup) red wine
- 500ml (2 cups) Massel chicken style liquid stock
- 2 tablespoons light soy sauce
- 1/2 (about 800g) red cabbage, cored, coarsely shredded
- 2 tablespoons brown sugar
The instruction how to make Pork & Red Cabbage Braised In Spiced Wine
- Preheat oven to 110u00b0C. Heat oil in a large flameproof casserole dish over high heat. Season the pork. Cook, turning occasionally, for 8 minutes or until browned. Transfer to a plate.
- Reduce heat to low. Stir in the garlic, rosemary, bay leaves, star anise and fennel seeds for 1-2 minutes or until aromatic. Stir in the wine for 1 minute, scraping the pan with a flat-edged wooden spoon to dislodge any bits that have cooked onto the base. Increase heat to high. Add pork, stock and soy sauce. Bring to boil. Cover and bake, basting occasionally, for 5 hours.
- Stir in cabbage and sugar. Bake for 2 hours or until cabbage is tender.
Nutritions of Pork & Red Cabbage Braised In Spiced Wine
fatContent: 384.79 calories
saturatedFatContent: 8 grams fat
carbohydrateContent: 2 grams saturated fat
sugarContent: 9 grams carbohydrates
fibreContent: 8 grams sugar
cholesterolContent: 63 grams protein
sodiumContent: 147 milligrams cholesterol
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