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Cooking
Slow-Roasted Pork with Red Cabbage
· 4 servings
Marinating the meat
Clean and pat the pork dry, then rub it all over with pressed garlic. Season with freshly ground pepper and salt, and leave it to marinate in the fridge overnight — or even up to 24 hours.
Roasting
Put the meat in to roast overnight, the day before serving. Add the onions, cut into eighths, and the thyme to the roasting dish.
Temperatures
Roast at 90°C for about eight hours, in a covered roasting dish. The next day, raise the temperature to 120°C and continue roasting for another hour or two. At this temperature, open the dish occasionally and turn the meat. Towards the end of roasting, once the meat is beautifully tender, you can raise the temperature for the last half hour.
Preparing the cabbage
Sauté the onion in a little lard. Add the prunes and stir together for a moment. Pour in the red wine. Let it come to a rapid boil so some of the wine evaporates. Taste as you go — the sharpness of the wine should mellow away. The aroma will also tell you the right moment to add the cabbage.
When to add the cabbage
Once the pot stops giving off that faint sour smell, add the cabbage. Stir it in and pour in a little water. Season with salt and add thyme.
Simmering with the lid on
Cover and simmer for 15 minutes. If there's too much liquid left in the pot after that, remove the lid, raise the heat slightly and let it boil down. Keep stirring. Serve the meat with the cabbage and mashed potatoes.