John Myers
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Roast Pork with Pineapple Cabbage and Parsley Potato
The perfect roast pork with pineapple cabbage and parsley potato recipe with a picture and simple step-by-step instructions.
For the sauce:
- 1 tbsp Soy sauce, sweet
- 4 tbsp Sunflower oil
- 4 medium-sized Tomatoes, red, fully ripe
- 1 small Carrot
- 1 small Stick of leek
- 0,5 medium-sized Vegetable onion, brown
- 150 g Red wine, full-bodied
- 2 tbsp Beef sauce, granular, light, (Demi Glace Brown Sauce Mix)
For the potatoes:
- 3 medium-sized Potatoes, waxy
- 2 tbsp Butter, salted
- 3 tbsp Parsley, fresh or frozen
- 1 pinch Salt
For the pineapple herb:
- 300 g Sauerkraut, mild, (e.g. Mildessa)
- 60 g White wine, semi-dry
- 40 g Pineapple juice, from a can
- 60 g Pineapple pieces, from the can
- 2 Bay leaves, dried
- 8 cm Cinnamon stick
- 6 Cloves
- 4 Juniper berries
- 4 Allspice grains
Also:
- 1 tbsp Wheat flour
- 2 tbsp Sour cream
To garnish:
- Rocket or frisée leaves
- Wash the meat, dry it well and brush it thinly with the soy sauce. Fry all over with 2 tablespoons of the sunflower oil.
- Wash the tomatoes, remove the stems, peel them, quarter them lengthways, remove the green stalk and the grains. In the meantime, wash the carrot, cap at both ends, peel, slice diagonally into approx. 3 mm thick slices and cut large slices in half crosswise. Wash a leek and cut it crosswise into pieces approx. 1 cm wide. Halve the vegetable onion lengthways. Cap one half at both ends, peel and roughly cut into small pieces.
- Fry the prepared vegetables with 2 tablespoons of sunflower oil for 3 minutes, deglaze with the red wine and dissolve the beef broth in it. Put the meat and vegetables in an ovenproof dish and fry them in the oven at 200 degrees bottom heat for 60 minutes. If necessary, add more water.
- In the meantime, wash the potatoes, peel them, quarter them lengthways and cut them in half crossways. Cook in plenty of salted water for 20 minutes. Drain the water and add the butter. Put the cabbage with all the ingredients in a casserole and simmer with the lid on for 30 minutes. Stir every now and then. Remove the spices. Stir in the cream.
- Sweat the flour with 2 tablespoons of the sunflower oil until light brown and deglaze the cabbage with the stock. Stir the mixture until lump-free and mix in the cabbage.
- Take the roast out of the oven and cut it open. Strain the sauce through a sieve, season with salt and freshly ground black pepper and add to fry. Sprinkle the potatoes with the chopped parsley leaves and a pinch of salt and place in a serving bowl.
- Season the cabbage to taste and place in a serving bowl. Garnish with washed Frisée salad, serve warm and enjoy.
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