April 10, 2012

Braised Pork and Cabbage

The original recipe comes from my mother-in-law who lived in Germany 30 years ago and learned cooking from an Austrian lady.

Braised Pork and Cabbage
2 lb side pork (pork belly / pork back rib) *Meaty portion is preferred.
1 whole savoy cabbage, cut into 1-inch squares
3 cloves garlic, diced
1/4 cup white wine
1 or 2 bay leaves
 Salt and pepper

Heat a Dutch oven over medium-high heat. Generously salt and pepper the side pork and saute until browned on all sides.
Remove excess oil at the bottom of the pot if necessary.

Add the cabbage and garlic, and season with salt. Saute for 5 minutes or until vegetables begin to soften.

Add the white wine, and bring to a boil.

Add the bay leaves. Cover the lid on. Turn the heat to low, and simmer for 3 hours, stirring occasionally, until the meat is as tender as falling apart.
If liquid does not come out from cabbage, add a small amount of water to avoid scorching.

No comments:

Post a Comment