Pickled Pork with Braised Cabbage and Mustard Sauce

Name: Pickled Pork with Braised Cabbage and Mustard Sauce
Yield: 10
Ingredients: 1.5kg Pork neck, pickled; 50.0ml Oil; 2.0x Onions, chopped; 3.0x Carrots, chopped; 3.0x Celery stalks, chopped; 50.0g KNORR Golden Roast Gravy Gluten Free 1.8kg; 500.0ml Water; 75.0ml Oil, extra; 500.0g Cabbage, purple, shredded; 0.0 Salt And Cracked Black Pepper; 75.0g Red wine vinegar; 1.0kg Steamed rice, to serve; 25.0g Dijon mustard

Pickled Pork with Braised Cabbage and Mustard Sauce – Recipe

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

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Method

Pork neck, pickled 1.5 kg
Oil 50.0 ml
Onions, chopped 2.0 x
Carrots, chopped 3.0 x
Celery stalks, chopped 3.0 x
KNORR Golden Roast Gravy Gluten Free 1.8kg 50.0 g
KNORR Golden Roast Gravy Gluten Free 1.8kg
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Unilever Food Solutions

Bidfood

Gilmours

Trents

Service Foods

Free Sample
Water 500.0 ml
Oil, extra 75.0 ml
Cabbage, purple, shredded 500.0 g
Salt And Cracked Black Pepper
Red wine vinegar 75.0 g
Steamed rice, to serve 1.0 kg
Dijon mustard 25.0 g

Pork

Other European

Aged Care

Local Favourites

Stews & Casseroles

Main Meals

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

...

Preparation

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 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.