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Smoked Roast Pork with Cabbage

 

 


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Red Cabbage (Brassica Oleracea Capitata), Native to Europe and the Mediterranean Region
Red Cabbage (Brassica Oleracea Capitata), Native to Europe and the Mediterranean Region
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Smoked Roast Pork with Cabbage



Simple to Spectacular:
How to Take One Basic Recipe
to Four Levels of Sophistication

by Jean-Georges Vongerichten & Mark Bittman,
2000, Broadway Books

“A gorgeous dish, purple, yellow, and brown, and rich in flavor as well.
Line whatever pot you use for the smoking with a double thickness of
heavy-duty aluminum foil, or use a pot you don’t care about. And try
your best to use Lapsang Souchong tea, which has already been smoked
and will therefore give a more intense flavor to the pork.”

1 cup sugar
1 cup Lapsang Souchong or
other black tea
1 cup uncooked rice
6 cloves
6 star anise
Peel of 1 orange
One 2 1/2- to 3-pound bone-in
pork loin roast
One 2- to 2 1/2-pound red cabbage,
cored and thinly shredded
1/3 cup red wine vinegar
Salt and freshly ground black pepper
2 tablespoons butter
1 large onion, peeled and sliced
1 mango, peeled, pit removed, and
thinly sliced
1 cup dry red wine

1. Line the inside of a wok or a large pot with a double layer of heavy-
duty aluminum foil (or use a pot you don’t care about). Combine the
sugar, tea, rice, spices, and orange peel in the bottom; place a rack
over this mixture (or you can build a little platform with chopsticks
or knives) and lay the pork on the rack. Cover tightly with foil,
leaving just one tiny gap, no bigger than 1/4 inch. Turn the heat to
high and, when the smoke starts to come out, adjust the heat so
that smoke escapes slowly. Smoke, undisturbed, for about 1 hour.
2. Meanwhile, soak the cabbage in a mixture of the vinegar and 1 tea-
spoon salt.
3. When the pork is ready, preheat the oven to 450 degrees F. Put the
butter in a large heavy casserole and turn the heat to medium-high.
Add the onion and cook, stirring, until it softens; you do not want
it to brown. Add the cabbage and season it well. Bury the pork in
the cabbage, top with the mango, and pour in the red wine.
4. Bring to a boil, transfer to the oven, and cook, stirring the cabbage occasionally and adding a little more wine or water if necessary,
until the pork and cabbage are tender, about 1 hour. Carve the
pork and serve.
Makes 4 servings
Time: about 2 1/2 hours, largely unattended


Featured Archive Recipes:
Herb-Crusted Pork Loin Roast with
Apples and Onion

Roman Roast Pork Loin Arista di Maiale

 


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