Braised Pork Neck And Cabbage Recipes

BRAISED PORK AND CABBAGE

Steps:

• In a Dutch oven (5-quart pot with a tight-fitting lid), heat 1 tablespoon oil over medium-high. Generously sprinkle pork with salt and pepper. Cook until golden brown, about 3 minutes per side. Remove pork.
• Reduce heat to medium-low. Add remaining tablespoon oil, onion, coleslaw mix, and garlic; season with salt and pepper. Cook, stirring frequently, until cabbage has wilted, about 10 minutes.
• Raise heat to high. Add vinegar, caraway seeds, and 1 1/4 cups water; bring to a boil. Add potatoes, and reduce heat to a simmer. Cover, and cook until cabbage and potatoes are almost tender, about 20 minutes.
• Return pork to pot; cover, and continue cooking until pork is just cooked through and potatoes are tender, 10 to 15 minutes more.

BRAISED PORK NECK AND CABBAGE

Steps:

• Combine the sage, pepper, garlic, and 2 tablespoons salt in a bowl; sprinkle evenly over the pork neck bones to coat. Heat some oil in a large skillet or pot over medium-high heat. In batches, sear the pork in the oil on all sides until browned, 2 to 3 minutes per side. Set the pork aside.
• In the same pan, add the cabbage and onion and sprinkle with some salt. Cook the cabbage until wilted to about half the volume, about 10 minutes.
• Add the seared pork, cabbage and onion mixture, and chicken stock to a large pot with a lid. Cover and place in a 325˚F oven until the meat is tender and falls off the bone, 1 1/2 to 2 hours. Let the pork rest in the braising liquid until cool enough to handle and separate the meat from the bones. Discard the bones and add the meat back to the braising liquid and cabbage. Serve over rice with hot sauce on the side.

BRAISED PORK BUTT WITH CABBAGE, SAUSAGE AND MUSTARD

Steps:

• Fit a wire rack in a sheet tray. Liberally sprinkle the pork shoulder with salt and pepper, then place on the sheet tray and refrigerate, uncovered, 8 hours or up to overnight.
• Heat a large Dutch oven over medium-high heat. Add the sausage to the pan and brown the links on both sides, about 5 minutes per side. Remove the sausage to a plate. Fry the sprigs of rosemary in the fat, flipping frequently, until fragrant, about 1 minute. Remove to the plate with the sausage.
• If the pork shoulder is wet, dry thoroughly with paper towels. Add the pork to the Dutch oven and brown on all sides until deeply browned, about 5 minutes per side. Remove the pork to a large plate or baking dish.
• Add the cabbage and onions to the Dutch oven and sprinkle with salt and pepper. Cook over medium heat until the vegetables have softened slightly, about 5 minutes. Add the potatoes, wine, mustard and caraway seeds and cook until the wine has almost evaporated, another 8 minutes. Return the pork, sausages and fried rosemary sprigs to the Dutch oven, then add the stock and bring to a simmer. Cover and reduce the heat to low. Let braise until the pork is very tender, about 3 hours.
• For a thicker, richer sauce, strain the liquid from the Dutch oven and reduce over medium heat in a small saucepan until it reaches a thin gravy consistency, 7 to 10 minutes. Season the sauce to taste with white wine vinegar, salt and pepper.
• To prepare the horseradish sauce, mix together the sour cream and prepared horseradish (add horseradish a tablespoon at a time to taste if you want a milder sauce). Season with salt and pepper.
• Remove the pork and sausages to a large serving dish. Shred the pork using two forks. Pour the sauce over the top and garnish with fresh parsley. Serve with sour cream horseradish sauce alongside.

BRAISED CABBAGE WITH PORK

Steps:

• Finely slice the onion and put it and the dripping in a heavy-based, flameproof casserole dish. Fry the onion over a medium heat, stirring frequently, for about 5 mins.
• Cut the core from the cabbage and finely slice the leaves. Add this to the dish and toss everything together, cooking over a low heat while you peel and slice the apple.
• Crush the juniper and caraway seeds together and add these and the apple slices to the pan. Season and pour in the cider. Stir well and bring to a simmer, cover the dish and cook for 20 mins.
• Heat oven to 160C/140C fan/gas 4. Season the chops on both sides. Heat a heavy-based frying pan on a medium-high heat with the oil and brown the chops on both sides. Remove from the pan and place in the casserole dish on top of the cabbage, adding the stock cube, crumbling it over. Put the lid back on and cook in the oven for a further 30 mins. If there is a lot of liquid in the dish, place on the hob and simmer until it evaporates a little. Check the seasoning and serve with mashed potato.

SOUTHERN-STYLE NECK BONES

Steps:

• Preheat an oven to 375 degrees F (190 degrees C).
• Sprinkle 3/4 of the onion and garlic into the bottom of a roasting pan; pour in the vinegar and water. Season the neck bones with salt and pepper and place into the roasting pan. Sprinkle the remaining onion and garlic over the neck bones; cover the roasting pan tightly with aluminum foil.
• Bake in the preheated oven for 2 hours, basting every 30 minutes. Be sure to recover the foil every time you baste. After 2 hours, remove the foil and continue baking until the neck bones are golden brown, about 45 minutes.

GERMAN BRAISED PORK & CABBAGE - SCHWEINEFLEISCH UND KOHL

Steps:

• Heat 1 tablespoon oil and 1 tablespoon butter in a 4- to 6-quart Dutch oven . Add the diced onion and sauté until translucent, then add the thinly sliced cabbage and stir to coat with the fat.
• Place 1 bay leaf, 3 juniper berries, 3 whole cloves, and 10 peppercorns in the middle of a square of cheesecloth. Tie it into a bundle with butcher's twine and place on top of the cabbage (or throw them in loose, if you do not mind).
• Add 1 teaspoon salt, 1 tablespoon cider vinegar and 2 cups dry white wine and bring to a boil.
• Lay the pork on top of the cabbage, cover with a tight-fitting lid and reduce heat.
• Simmer for three hours, or until meat is tender and easy to cut.
• Remove meat to a platter and keep warm.
• To finish the cabbage, you have several choices. You might want to cook down the liquid, then thicken it by adding 1 to 2 tablespoons of flour made into a slurry with part of the liquid and cooking it until thick. Another option is to add a few tablespoons of sour cream to the cabbage (do not boil afterward).
• Season to taste with salt, pepper, mustard and maybe a pinch of sugar.
• Serve the pork and cabbage with potatoes, mashed or boiled, and mashed fresh peas (without mint).

BRAISED PORK CHOPS WITH CABBAGE

Steps:

• Sprinkle pork chops with salt and pepper. Pour oil in a large, straight-sided skillet; place skillet over high heat. Add pork chops; cook until brown, about 3 minutes on each side. Transfer to a plate; set aside.
• Add cabbage, caraway seeds, thyme, salt and pepper to taste, cider, and stock to skillet, and bring to a boil. Cover, reduce heat to medium, and simmer, stirring occasionally, 12 minutes.
• Meanwhile, julienne the leek, and let stand in cold water 5 minutes to remove dirt and sand. Lift from the water, stir the leeks into the cabbage, replace cover, and cook 5 minutes. Add the reserved pork chops, in a single layer. Cover, and cook until the pork chops are tender or when an instant-read thermometer registers 145 degrees, about 8 minutes. Remove from heat, and serve immediately with carrot and parsnip puree.

PORK WITH BRAISED RED CABBAGE & PEARS

Steps:

• Put the cabbage, pears, ginger, stock and vinegar into a pan. Bring to the boil, then reduce heat. Cover, then gently cook, stirring occasionally, for 40 mins. Stir in the walnuts.
• Split the pork fillet almost in half down its length, then open out like a book. Rub on all sides with the oil and smear with mustard. Grill for 15 mins, turning once, until the pork is browned and just cooked. Cover with foil, rest for 2 mins, then slice and serve with the cabbage.