Herb-roasted pork in milk with crackling
Try our take on milk-braised pork, or ‘maiale al latte’ – the best way we know of keeping lean pork succulent. Use the meat juices in this Tuscan-inspired recipe to make a rich gravy
Cabbage with fennel, chilli & garlic
Serves 4 - 6
Easy
Prep:
Cook:
Enjoy this fiery, flavourful side dish with tender roast pork. The cabbage can be roasted or cooked on the hob if you're lacking oven space
Skip to ingredients
- 1 tbsp olive oil
- 1 tsp fennel seeds
- 1 garlic clovefinely sliced
- ½ red chillifinely sliced
- 1 pointed or hispi cabbagecut into 6 wedges
Nutrition: Per serving (6)
- kcal54
- fat2glow
- saturates0g
- carbs5g
- sugars0g
- fibre4g
- protein2g
- salt0.07g
Method
step 1
Heat the oil in a large frying pan or wok and sizzle the fennel seeds, garlic and chilli for 1-2 mins until the seeds start to crackle and the garlic turns golden. Add the cabbage – don’t worry if it seems too much for the pan, it will soon start to wilt.
step 2
Cook for 3-4 mins until the cabbage starts to colour at the edges, then turn up the heat and add about 50ml water to the pan. Steam-fry the cabbage for a few minutes until all the water has evaporated and the cabbage has wilted but is still holding its shape. Transfer to a serving dish.
