Roasted pork shoulder, braised cabbage, boiled potatoes

Last Updated on August 5, 2024

Pork shoulder cut into larger cubes, cooked in the oven, covered with water or broth, seasoned with salt, pepper and cumin, served with braised cabbage seasoned with English bacon and boiled potatoes.

Ingredients:

1 kg pork shoulder smooth flour lukewarm water cumin salt For kale: 1 piece of medium-sized kale 400 g of whole English bacon 200 ml chicken stock 1 tbsp of sunflower oil a few drops of white wine vinegar a pinch of cane sugar ground black pepper salt For potatoes: 500 g potatoes

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1.5 l water 1 tsp of cumin 1 tsp of salt

Procedure:

Rinse the pork shoulder in lukewarm water, then cut it into larger cubes, season with salt and pepper, place in a roasting pan and lightly baste with lukewarm water

Bake in the oven for about 60 minutes, adding lukewarm water as needed, turning the meat and basting with the juices

Remove the soft meat, dust the juices with flour, fry, pour lukewarm water over it and simmer for about 30 minutes

Salt to taste and strain through a colander

Serve hot with the juices along with braised cabbage and boiled potatoes.

Kale preparation:

In a large pot, fry sliced Italian pancetta or Czech English bacon in hot oil

Sprinkle the fried bacon with cane sugar, stir, add a few drops of wine, shredded cabbage, and pour the chicken broth over everything

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Simmer for about 10-15 minutes, the cabbage must be soft, but at the same time it should be a little crispy

Salt the dish to taste, season with pepper, or sweeten with sugar and acidify with vinegar.

Potato preparation:

Wash the potatoes, peel and cut into larger cubes, rinse them thoroughly again, then drain thoroughly

Sauce the potatoes in a large bowl.Put the drained potatoes in a pot and pour cold water over them

Salt the water, season with cumin and boil for about 15 minutes until the potatoes are soft, then drain the water and serve.

braised cabbage