Ingredients
Method
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Pork neck, pickled 1.5 kg
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Oil 50.0 ml
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Onions, chopped 2.0 x
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Carrots, chopped 3.0 x
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Celery stalks, chopped 3.0 x
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Water 500.0 ml
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Oil, extra 75.0 ml
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Cabbage, purple, shredded 500.0 g
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Salt and cracked black pepper
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Red wine vinegar 75.0 g
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Steamed rice, to serve 1.0 kg
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Dijon mustard 25.0 g
Preparation
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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.
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To Serve
- Serve pickled pork and sauce with braised cabbage and steamed rice.
