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One-pot braised pork shoulder with spiced red cabbage & orange

One-pot braised pork shoulder in a pot with spiced red cabbage & orange

One-pot braised pork shoulder with spiced red cabbage & orange

Name: One-pot braised pork shoulder with spiced red cabbage & orange
Prep time: 20 min
Cook time: 4 h 30 min
Total time: 4 h 50 min
Yield: 6
Ingredients: 2 tsp fennel seeds; 1 tbsp coriander seeds; 2 tsp sea salt flakes; 1.2kg boned pork shoulder tied; 1 tbsp olive oil plus a drizzle; 1 large orange; 1 red onion halved and sliced; 1 small red cabbage (about 850g), quartered, cored and sliced; 2 star anise; 1 cinnamon stick; 2 bay leaves; 200ml red wine; 2 tbsp light brown soft sugar; 2 tbsp red wine vinegar; mash to serve

Cassie Best

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Serves 6

Easy

Prep: 20 mins

Cook: 4 hrs and 30 mins

A star rating of 4 out of 5.3 ratingsRate

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Enjoy two Sunday lunch elements in one pot – the pork is infused by the braised cabbage, while the cabbage benefits from simmering in the pork juices

Gluten-free

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Ingredients

Nutrition

Units:

MetricUS

2 tsp fennel seeds
1 tbsp coriander seeds
2 tsp sea salt flakes
1.2kg boned pork shoulder

tied
1 tbsp olive oil

plus a drizzle
1 large orange
1 red onion

halved and sliced
1 small red cabbage

(about 850g), quartered, cored and sliced
2 star anise
1 cinnamon stick
2 bay leaves
200ml red wine
2 tbsp light brown soft sugar
2 tbsp red wine vinegar
mash

to serve

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Nutrition: Per serving

kcal419
fat21g
saturates6g
carbs14g
sugars13g
fibre5g
protein34g
salt1.99g

Method

step 1

Toast the fennel and coriander seeds in a dry frying pan over a low heat for a few minutes until fragrant, then roughly grind along with the sea salt flakes using a pestle and mortar. Set aside.
step 2

If the pork is wrapped in a layer of pork rind, untie it and carefully cut the rind away, along with any thick areas of fat. A little fat is good for flavour, but too much will make the finished dish greasy. (See our tip for making crackling, below). Retie the pork in a cylindrical shape, then rub a drizzle of oil and the spiced salt over the surface. Heat the oven to 160C/140C fan/gas 3.
step 3

Heat 1 tbsp oil in a large ovenproof pot or flameproof casserole over a medium-high heat and brown the pork all over. Add 200ml water to the pan, cover, then cook on the middle shelf of the oven for 2 hrs.
step 4

Remove from the oven and carefully lift the pork out onto a plate. Peel three large strips of zest from the orange, then drop these into the pot. Squeeze in all the orange juice, then mix in the onion, cabbage, star anise, cinnamon stick, bay, red wine, sugar and vinegar. Season and bring to a simmer on the hob over a medium heat. Sit the pork on top of the cabbage mixture, cover and return to the oven for another 2 hrs, removing the lid for the final 20 mins.
step 5

The pork is ready when it’s tender enough to shred with a fork. If it needs longer, return to the oven for 30 mins, covered, then check again. Once cooked, remove the pot from the oven and leave to rest. If the cabbage has lots of liquid, remove the pork to a plate and simmer uncovered until the juices reduce to a glossy sauce. Slice or shred the pork and serve with the cabbage and some mash on the side, if you like.

Recipe tip

Score the rind at 1cm intervals. Rub in salt, working it into the cuts, then rest at room temp for 30 mins. Pat dry using kitchen paper, then bake at 220C/200C fan/gas 7 for 30 mins while the pork rests. Grill for the last few minutes for extra-crisp crackling, but keep an eye on it as it burns easily. Serve in shards alongside the pork.

Recipe from Good Food magazine, December 2024

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A star rating of 4 out of 5.3 ratings

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