Pork Roast with Cabbage
ready in 2 h. 50 min.
- For the roast pork
- 3 Tbsps breadcrumbs
- 2 Tbsps melted butter
- ground Caraway
- ground allspice
- Ginger powder
- 1 tsp paprika
- ¼ tsp ground cinnamon
- ¼ tsp ground cloves
- vegetable oil
- 42 ozs Pork loin (without fat, ready to cook)
- 1 cup Meat stock
Mix together the breadcrumbs, melted butter, a pinch of caraway, all spice and ginger and the remaining spices.
Heat the oven to 180°C (160°C in a fan oven), 350°F, gas 4 and grease a roasting dish.
Season the meat with salt and ground black pepper and place in the prepared roasting dish. Spread with the spice mixture, add some stock and roast for 1.5-2 hours. If necessary add some more stock and cover the meat with foil so that it does not brown too quickly.
Heat the oil in a pot and fry the onion. Add the sauerkraut and mix well. Add the wine and allow the liquid to almost fully evaporate. Add the stock and the bacon and simmer on a medium heat for around 45 min. If necessary add some more stock every so often.
Place the peppercorns, juniper berries and the bay leaf in a spice sack and tie with kitchen twine. After around 30 min, add the spice sack to the sauerkraut.
Finally, remove the spice sack and the bacon, add the cranberries, braise for another 10 min and then season with salt, ground black pepper and sugar.