Sunday roast pork with cabbage
10 servings
340 minutes
Sunday roasted pork with cabbage is a true feast of flavor, embodying the American tradition of family Sunday dinner. The baked pork shoulder with a crispy crust and tender, aromatic meat is infused with spices, sea salt, and fennel, creating a rich, warming taste. Apples add a hint of tartness and sweetness, while braised red cabbage enriched with wine sauce and berry jam harmoniously complements the meat, giving the dish depth and complexity. Crispy celery finishes the composition with texture and freshness. This dish is perfect for cozy family lunches when time slows down and each bite brings joy. The meat juice-based sauce ties all elements together, making each serving perfect. A simple yet exquisite classic of home cooking.
1
Preheat the oven to 220ºC.
2
Cut the skin into strips and place the shoulder on a large baking tray.
3
Grind a good pinch of sea salt, pepper, and a tablespoon of fennel seeds. Rub the spices with a little olive oil into the cuts in the skin. Roast for 1.5 hours.
- Sea salt: 1 tablespoon
- Fennel seeds: 1 tablespoon
- Olive oil: 3 tablespoons
4
At this time, clean the onion and cut it into quarters.
- Onion: 3 heads
5
When the time is up, drain the fat from the pan, reduce the temperature to 130°C, and place onions and fresh bay leaves under the meat. Pour in 750 ml of water, then simmer for about 4 hours, or until the meat is tender and easily pulls away from the bone.
- Onion: 3 heads
- Fresh bay leaf: 10 pieces
- Pork shoulder: 5 kg
- White wine sauce: 2 tablespoons
6
After 2 hours, stir the juices around the meat, place quartered apples around it, and add a little water if needed.
- Apple: 4 pieces
7
40 minutes before the meat is done, peel and finely chop the red onion, and sauté it in a large pan with a little olive oil. Cook over medium heat for 10 minutes, or until it becomes soft, stirring.
- Red onion: 2 heads
- Olive oil: 3 tablespoons
8
Finely chop the cabbage in a food processor or by hand, and add it to the pan with a splash of vinegar, jam, and a tablespoon of water. Cook covered for 20 minutes.
- Red cabbage: 1 piece
- White wine sauce: 2 tablespoons
- Berry jam: 1 tablespoon
- White wine sauce: 2 tablespoons
9
Clean the celery and cut it into 2 cm cubes.
- Celery root: 1 piece
10
In a separate pan, heat some oil and fry the celery over high heat with a pinch of salt for 15 minutes or until golden brown. Reduce the heat to medium and fry for another 15 minutes, stirring.
- Olive oil: 3 tablespoons
- Sea salt: 1 tablespoon
- Celery root: 1 piece
11
Remove the pork from the oven, transfer it to a dish with the apples, and cover.
12
Place the remaining contents in the pan over medium heat and stir in the flour. If it becomes too thick, add a little water to the sauce. Strain the sauce into a sauceboat.
- Wheat flour: 1 tablespoon
13
Serve the meat with a garnish of cabbage and celery and sauce.
- Red cabbage: 1 piece
- Celery root: 1 piece