Oven-Baked Pork Neck with Braised Red Cabbage and Apples
(0)
100 min
Masterpiece
Sezamo
O friptură tradițională desăvârșită pentru zilele răcoroase de toamnă: ceafă de porc fragedă și suculentă, rumenită la cuptor pe un pat aromat de varză roșie călită cu mere dulci-acrișoare și cimbru.
Preparation method
Preparing the ingredients
Wash the red cabbage thoroughly and shred it thinly. Core the apples and cut them into bite-sized cubes or slices. Finely chop the yellow onion and lightly crush the garlic cloves.
Portion the pork neck into generous pieces or leave it whole for a classic tray roast. Season the meat on all sides with salt, ground black pepper, and dried thyme, then rub it with half of the sunflower oil.
Baking and braising the cabbage
Place the pork neck in a spacious ovenproof baking dish along with the crushed garlic cloves and pour 100 ml of warm water into the dish. Cover the dish with baking paper and foil, then bake in an oven preheated to 180°C for 60 minutes.
Chef's tip
For red cabbage with a particularly vibrant color and a balanced sweet-and-sour flavor, apple cider vinegar is essential - the acidity sets the natural pigments of the cabbage.
If you would like an even more festive autumn touch, you can also add a handful of cranberries or a tablespoon of dry red wine to the cabbage while braising.
15 min
Under an hour
