Pork with cabbage, Silesian dumpling and apple

4
4 hours

Ingredients

Pork loin

  • 400g of pork loin, Kuba uses Yorkshire Mangalitza pork
  • 1 dash of vegetable oil, for frying
  • 3 sprigs of sage
  • 3 sprigs of fresh rosemary
  • 2 garlic cloves

Pork cheeks

  • 400g of pork cheeks, cleaned and sinew removed
  • 300g of white wine
  • 1 onion, diced
  • 2 carrots, diced
  • 1 celery stick, diced
  • 1/2 garlic bulb
  • 500g of chicken stock
  • 5g of sea salt
  • 2 bay leaves
  • 3 sprigs of sage
  • vegetable oil, for frying

Barbecue seasoning

  • 15g of smoked paprika
  • 5g of freshly ground black pepper
  • 5g of sea salt
  • 5g of sweet paprika
  • 3g of cayenne pepper
  • 5g of garlic powder
  • 5g of onion powder

Pork sauce

  • 750g of pork bones
  • 250g of white wine, reduced to 125ml
  • 750ml of chicken stock
  • 10g of double cream
  • 100g of button mushrooms
  • 100g of onion
  • 10g of cider vinegar
  • 50g of veal stock
  • 7g of arrowroot, mixed into 20ml of water (optional)
  • 2 drops of gravy browning, (optional)
  • 5 sage leaves

Cabbage

  • 4 savoy cabbage leaves, large
  • 12g of shallots, finely sliced
  • 30g of carrots, finely sliced
  • 25g of smoked sausage, cut into 0.5cm dice
  • 90g of sauerkraut
  • 2g of sea salt
  • 3g of garlic, grated
  • 75g of butter
  • 75g of chicken stock
  • 1/2 bay leaf
  • 1 pinch of thyme leaves

Silesian dumpling

  • 250g of floury potatoes
  • 70g of potato flour

Croutons

  • 2 slices of ciabatta, crusts removed and chopped into 1cm chunks
  • 1 garlic clove, bashed
  • 1 sprig of fresh thyme

Shallot and sausage gastric

  • 50g of shallots, finely diced
  • 100g of red wine vinegar
  • 150g of ruby port
  • 50g of smoked sausage, cut into 3mm dice

Caramelised apple purée

  • 4 Granny Smith apples
  • 150g of apple juice
  • 2g of salt
  • 1 pinch of ground mixed spice
  • 1 pinch of five-spice powder

To finish

  • micro pea shoots, or pea tendrils
  • parsley leaves, finely chopped

Method

1
Begin by cooking the pork cheeks. Place a large saucepan over a medium heat with a little vegetable oil. Season the cheeks and add to the pan, cooking until browned all over, then set aside. Cook the vegetables and garlic, cooking until browned, then add the wine. Reduce by half, then add the cheeks, herbs and chicken stock. Bring to the boil, then cover and leave to simmer for 3 hours or until tender. If they finish cooking before you’ve prepared all the other elements of the dish, they can be drained and reheated before serving
  • vegetable oil, for frying
  • 400g of pork cheeks, cleaned and sinew removed
  • 1 onion, diced
  • 2 carrots, diced
  • 1 celery stick, diced
  • 1/2 garlic bulb
  • 300g of white wine
  • 2 bay leaves
  • 3 sprigs of sage
  • 500g of chicken stock
  • 5g of sea salt
2
Preheat an oven to 180°C/gas mark 4. For the sauce, place the pork bones on one tray, the mushrooms on another and the onions on a third. Drizzle each with oil, transfer to the oven and cook for 30 minutes or until all three are golden brown (the onions and mushrooms will be ready before the bones, so keep checking to ensure they don’t burn). Leave the oven on
  • 750g of pork bones
  • 100g of button mushrooms
  • 100g of onion
3
Meanwhile, pour the chicken stock and double cream into a pan and bring to the boil. Add the reduced wine along with the caramelised bones, mushrooms and onions, then bring back to the boil, skim and simmer for 45 minutes
  • 750ml of chicken stock
  • 10g of double cream
  • 250g of white wine, reduced to 125ml
4
While the sauce is simmering, prepare the apple purée. Quarter and core the apples, then place on a tray and bake in the oven until the skin turns dark brown (about 30–40 minutes). Once cooked, transfer the apple pieces to a blender and blitz with the apple juice, salt and spices. Pass through a fine sieve into a small pan and store in the fridge until ready to reheat later
  • 4 Granny Smith apples
  • 150g of apple juice
  • 2g of salt
  • 1 pinch of ground mixed spice
  • 1 pinch of five-spice powder
5
Strain the sauce through a fine sieve into a clean pan. Add the veal stock and sage leaves then bring back to the boil. Leave to reduce for 5 minutes, then add the cider vinegar. Adjust the colour with gravy browning and arrowroot if needed (it should be light brown) and taste for seasoning. Set aside to reheat later
  • 50g of veal stock
  • 5 sage leaves
  • 10g of cider vinegar
  • 2 drops of gravy browning, (optional)
  • 7g of arrowroot, mixed into 20ml of water (optional)
6
For the cabbage, bring a pan of salted water to the boil. Blanch the cabbage leaves then refresh in iced water. Meanwhile, heat a dash of oil in a pan and sweat the shallot, carrot, garlic, sausage, bay leaves and thyme until soft with the salt. Drain the sauerkraut and add to the pan, the pour in the chicken stock and add the butter and salt. Reduce until the mixture emulsifies and all the vegetables are tender, then leave to cool (discard the bay leaf)
  • 4 savoy cabbage leaves, large
  • 12g of shallots, finely sliced
  • 30g of carrots, finely sliced
  • 3g of garlic, grated
  • 25g of smoked sausage, cut into 0.5cm dice
  • 90g of sauerkraut
  • 1/2 bay leaf
  • 1 pinch of thyme leaves
  • 75g of chicken stock
  • 75g of butter
  • 2g of sea salt
7
Tightly wrap 35g of the buttered cabbage mix in each leaf to form a sphere, then wrap these tightly in cling film. Place in the fridge to steam later
8
For the dumpling, peel the potatoes then boil in salted water until tender. Drain and leave to steam for a minute or two, then pass through a potato ricer. Leave to cool, then weigh the potato flesh. Work out a quarter of this weight then add this amount of potato flour. Mix to form a dough (but do not overwork), then season. Weigh into 40g portions and roll into smooth balls, then use your finger to make an indentation in the middle. Set aside to cook later
  • 250g of floury potatoes
  • 70g of potato flour
9
Mix all the ingredients for the barbecue seasoning together and set aside
  • 15g of smoked paprika
  • 5g of freshly ground black pepper
  • 5g of sea salt
  • 5g of sweet paprika
  • 3g of cayenne pepper
  • 5g of garlic powder
  • 5g of onion powder
10
For the gastric, place the shallots and vinegar in a pan and reduce until syrupy. Add the ruby port, lightly season and leave to reduce to a glaze while you cook the loins
  • 50g of shallots, finely diced
  • 100g of red wine vinegar
  • 150g of ruby port
11
For the loins, place an ovenproof frying pan with a little oil over a medium heat. Season the loins then add them to the pan fat-side down and cook until golden and the fat has rendered. Seal all over, then add the herbs and garlic and transfer to the oven for 10 minutes, or until the internal temperature reads 58°C
  • 1 dash of vegetable oil, for frying
  • 400g of pork loin, Kuba uses Yorkshire Mangalitza pork
  • 3 sprigs of sage
  • 3 sprigs of fresh rosemary
  • 2 garlic cloves
12
Remove the loins from the oven and set aside to rest. In the same pan, add the ciabatta pieces with the garlic and thyme and cook until crisp and golden. Set aside to drain on kitchen paper
  • 2 slices of ciabatta, crusts removed and chopped into 1cm chunks
  • 1 garlic clove, bashed
  • 1 sprig of fresh thyme
13
Bring a pan of salted water to the boil with a steamer over the top. Gently reheat the pork sauce and the apple purée
14
Place the potato dumplings in the boiling water and cook for 3 minutes, then drain and add to the pork sauce so they absorb the flavour. Steam the cabbage balls in clingfilm for 5 minutes
15
To plate, drain the pork cheeks and dust with the barbecue seasoning. Trim the loin into 4 equal portions and place on plates. Put the cabbage ball, dumpling and pork cheek alongside, then the apple purée to the side to create a little cluster of different elements. Spoon pork sauce over the cheek and dumpling, then top with the gastric. Finish with pea tendrils, the croutons, a sprinkling of barbecue seasoning and finely chopped parsley
  • micro pea shoots, or pea tendrils
  • parsley leaves, finely chopped