- 1 tablespoon olive oil
- 1.6kg-piece pork scotch fillet, tied at 4cm intervals
- 3 garlic cloves, coarsely chopped
- 2 large fresh rosemary sprigs
- 3 dried bay leaves
- 3 whole star anise
- 1 teaspoon fennel seeds, lightly crushed
- 125ml (1/2 cup) red wine
- 500ml (2 cups) Massel chicken style liquid stock
- 2 tablespoons light soy sauce
- 1/2 (about 800g) red cabbage, cored, coarsely shredded
- 2 tablespoons brown sugar
- Step 1Preheat oven to 110°C. Heat oil in a large flameproof casserole dish over high heat. Season the pork. Cook, turning occasionally, for 8 minutes or until browned. Transfer to a plate.
- Step 2Reduce heat to low. Stir in the garlic, rosemary, bay leaves, star anise and fennel seeds for 1-2 minutes or until aromatic. Stir in the wine for 1 minute, scraping the pan with a flat-edged wooden spoon to dislodge any bits that have cooked onto the base. Increase heat to high. Add pork, stock and soy sauce. Bring to boil. Cover and bake, basting occasionally, for 5 hours.
- Step 3Stir in cabbage and sugar. Bake for 2 hours or until cabbage is tender.
- High protein
- Low carb
- Low fat
- Low kilojoule
- Low sugar
- Lower gi
Rich red wine and aromatic spices infuse this pork with fragrant flavour. It’s paired with sweet caramelised cabbage.
Serve the pork, thickly sliced, with the cabbage on a large platter and let everyone help themselves. It’s also magic on a soft bread roll with a smear of apple sauce.
- Author: Alison Adams
- Image credit: Jeremy Simons
- Publication: Australian Good Taste