Pickled Pork with Braised Cabbage and Mustard Sauce

Classic pickled pork with mustard sauce and accompaniments, will invoke nostalgic memories of the good ole days with every bite.

Pork neck, pickled 1.5 kg
Oil 50 ml
Onions, chopped 2 x
Carrots, chopped 3 x
Celery stalks, chopped 3 x
KNORR Golden Roast Gravy Gluten Free 1.8kg 50 g

KNORR Golden Roast Gravy Gluten Free 1.8kg

Order Now Free Sample
Water 500 ml
COLMAN'S Dijon Mustard 2.35 kg/2.25 L jar 25 g

COLMAN'S Dijon Mustard 2.35 kg/2.25 L jar

Order Now Free Sample
Oil, extra 75 ml
Cabbage, purple, shredded 500 g
Salt and cracked black pepper
Red wine vinegar 75 g
Steamed rice, to serve 1 kg

Method
- Heat oil in a large pan over medium high heat. Add vegetables and cook for 5 minutes or until starting to soften. Stir in KNORR Golden Roast Gravy and water and bring to the boil. Simmer for 1½ hours or until pork is tender. Stir through Colman’s Dijon Mustard until fully combined.
- Meanwhile heat extra oil in a large pan over medium heat. Add purple cabbage and stir until wilted and tender. Season and add vinegar, cook for another 2-3 minutes then remove from heat, cover and keep warm.
- Stir chopped pickled pork into mustard sauce mix and warm through.
To Serve

Serve pickled pork and sauce with braised cabbage and steamed rice.