This dish is really simple and super easy, made with white wine and a touch of lemon for a bit of acidity. The sweetness and freshness of the cabbage balance perfectly with the salted pork. It’s ideal for those busy days when you want something warm but don’t have much time.
The vibrant green cabbage makes the plate look lovely, and it pairs beautifully with a glass of white wine. Serve it alongside some potatoes, and it’s a proper hearty meal.
I usually go for a chunk of shoulder, salted for roasting, but a scotch fillet seasoned with salt and pepper is just as tasty.
If you make your own salted pork, it can be kept for about five days. The salt gradually penetrates the meat, mellowing out any sharpness and turning it into pure umami. You can sauté, grill, or even toss it into a pasta dish—it’s so handy to have on hand, follow this link.
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Braised Salted Pork and Cabbage in White Wine
Ingredients
- 4 slices pork scotch fillets (about 600g)
- 1 kg cabbage (1 small-sized cabbage or half a large-sized cabbage)
- 2 cloves garlic (about 10-15g)
- 1/2 lemon
- 2-3 stalks Italian parsley (optional)
- 120 ml white wine
- 2 tbsp plain flour
- 1 tbsp olive oil
- 1 tbsp salt
- pinch salt & pepper (for seasoning the pork)
- 1 cup water
Instructions
- Roughly chop the cabbage and pop it in a bowl.
- Sprinkle 1 tablespoon of salt over the cabbage and rub it in until the cabbage softens and shrinks. Leave it for about 15 minutes.Tip: If you’re in a rush, just squeeze out the water as soon as it softens.
- Smash the garlic with the flat side of a knife.
- Lay the pork on a chopping board and season both sides with salt and pepper.
- Cover the pork with plastic wrap and give it a bash with a rolling pin to flatten it.Tip: To avoid getting raw meat on the rolling pin, simply cover the meat with plastic wrap before flattening it. This keeps the rolling pin clean and makes for an easier clean-up!Tip: If you're short on time, you can skip this step.
- Dust the pork with a thin layer of flour.
- Thoroughly squeeze the cabbage with your hands to get rid of any excess water.
- Heat 1 tablespoon of olive oil and the garlic in a large, deep pot over medium-high heat. Lightly fry the cabbage so it is coated in the oil, then turn off the heat.
- In a frying pan, heat another tablespoon of olive oil and brown the pork on both sides over high heat. Tip: It doesn’t need to be cooked through.
- Place the browned pork on top of the cabbage in the pan.
- Pour white wine and 1 cup of water into the frying pan used for the pork, turn the heat to high, and let it simmer for about 2 minutes.
- Set the cabbage pan over medium heat and add the simmered white wine and 1 cup of water.
- Cover and simmer for about 10 minutes, stirring occasionally to prevent sticking.
- Chop the parsley (optional).
- After simmering, give it a light stir and it's done.
- Serve on a plate, sprinkle with parsley, and squeeze some lemon juice over before eating. Enjoy!
