Pork Roast with Cabbage and Ale

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Dinner

30 minutes

3 hours

6

    • 2 1/2 lb
      1.25 kg
      Canadian Pork Loin or Leg Roast
    • 1 Tbsp
      15 mL
      caraway seeds
    • 2 tsp
      10 mL
      ground black pepper
    • 1 tsp
      5 mL
      salt
    • 3 Tbsp
      45 mL
      canola oil, divided
    • 2
      2
      medium onions, sliced
    • 1 Tbsp
      15 mL
      minced garlic
    • 1/2
      1/2
      head green cabbage, thinly sliced (about 2 1/2 lb/1.25 kg)
    • 12 oz
      341 mL
      bottle ale
    • 1 cup
      250 mL
      chicken or beef broth
    • 1 Tbsp
      15 mL
      honey

Directions

Crush or grind caraway seeds coarsely; combine with pepper and salt. Rub this mixture all over roast. Heat 2 Tbsp/25 mL oil in an oven-proof casserole large enough to comfortably fit the roast; add sliced onions and garlic. Cook until onions soften; add sliced cabbage and reduce heat to medium. Cook, stirring occasionally, until cabbage has wilted, about 10 minutes. Add a little water if cabbage begins to scorch. While cabbage is cooking, heat remaining 1 Tbsp/15 mLoil in a skillet on medium-high heat; add pork and brown all over. Preheat oven to 325°F (160°C). Add ale, broth, and honey to cabbage; bring to a simmer. Place pork on cabbage; the roast should be at least half submerged. Place casserole in oven, uncovered. Turn roast after 1 hour. Continue cooking for about 2 hours, or until an internal temperature of 155-160°F (68-71°C) is reached. Remove from oven. Cover loosely with foil; let rest for 15 minutes.Carve pork thinly and serve with braised cabbage and juices.

 


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