Mains

Braised red cabbage & pork neck

Katers Restaurant won a Chef's Hat at the Sydney Morning Herald's 2010 Good Food Guide Awards. Now they're sharing one of their recipes with you!

Ingredients:

Braised Red Cabbage

  • 1 red cabbage finely sliced and washed
  • 2 red onions finely chopped
  • 200 g butter
  • salt & pepper
  • 3 green apples peeled and chopped
  • 1 bay leave
  • ½ tsp crushed juniper berries
  • ½ tbsp ground cloves
  • 2 cardamon pod crushed
  • 2 star anis
  • 200 ml red wine vinegar
  • 250 g brown sugar

Pork Neck

  • 1 pork neck
  • 2 carrots
  • 1 brown onion
  • 2 celery branch
  • 5 cloves of garlic
  • 10 black peppercorn
  • ½ vanilla pod
  • 2 bay leaves
  • 1 spring of rosemary
  • 1 sring of thyme
  • Salt & pepper
  • 2lt apple juice
  • 1lt vegetable stock

Port sauce

  • 1lt port
  • 250ml beef stock
  • 10 gr butter (optional)
  • Salt & pepper

Method:

Braised Red Cabbage

  • sweat onions in butter
  • add apples and rest of ingredients
  • cover with a cartouche and simmer until cabbage is soft
  • portion in take away container and date

Pork Neck

  • trim and roll pork neck, season
  • peel and cut in cubes all vegetable
  • in a deep baking tray combine all ingredients
  • cover with baking paper and foil
  • cook at 120-130c for 4 to 5 hrs or until tender

Port sauce

  • reduce port to 50ml
  • add beef stock
  • reduce to consistence
  • add butter
  • check seasoning
© Mantra Group 2014