Slow-Roasted Pork with Red Cabbage
·Marinate 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 pan as well.
Temperatures
Roast at 90°C for about eight hours in a covered roasting pan. The next day, raise the temperature to 120°C and continue roasting for another one to two hours. At this temperature, open the pan occasionally and turn the meat. Towards the end, once the meat is beautifully tender, you can raise the temperature for the last half hour.
Preparing the cabbage
Soften 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 fade. 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 faintly sour smell, it's time to add the cabbage. Stir it in and pour in a little water. Season with salt and add the thyme.
Braising with the lid on
Braise, covered, for 15 minutes. If there's excess liquid left after this time, remove the lid, raise the heat slightly and let it boil off, stirring occasionally. Serve the meat with the cabbage and mashed potatoes.