Pork With Braised Cabbage
"This is very good served with barley cooked in homemade chicken broth...WOW!"
- Ready In:
- 50mins
- Ingredients:
- 15
- Serves:
-
6-8
ingredients
- 3 lbs pork (cubed)
- salt & fresh ground pepper (to taste)
- 3 tablespoons butter
- 2 tablespoons canola oil
- 6 tablespoons balsamic vinegar
- 1⁄3 cup dry sherry
- 2 1⁄2 cups homemade chicken stock
- 8 slices bacon (chopped)
- 1 cabbage (shredded)
- 3⁄4 cup balsamic vinegar
- 3 tablespoons butter
- 2 tablespoons canola oil
- 1 tablespoon Dijon mustard
- 1 large plum tomato (chopped)
- 1 tablespoon chives (minced)
directions
- Heat oven 200.
- Season pork.
- Heat the butter and oil in a skillet.
- Brown pork in batches. Remove to a plate.
- Deglaze pan with the vinegar and sherry, scraping up bits.
- Add the stock. Reduce by half.
- Return pork. Keep warm in oven.
- Meanwhile, in a wok, brown bacon. Remove with a slotted spoon to paper towels.
- To wok add the cabbage, vinegar, butter, oil and mustard.
- Increase heat to high. Cook 6 minutes.
- Place on a platter. Top with pork and garnish with the tomato and chives.
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Reviews
-
This turned out well, and took far less time than I expected it to. The flavor was good, but overall the dish was a bit greasy. I think maybe you would only need butter in step 3, and butter and bacon fat in step 9. Perhaps even less fat than that, but because they are so flavorful I would try that change first. I served this on its own without the suggested barley.
