Pickled Pork with Braised Cabbage and Mustard Sauce Recipe
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Pickled Pork with Braised Cabbage and Mustard Sauce

Pickled Pork with Braised Cabbage and Mustard Sauce – Recipe

Evoke nostalgia and fond memories for your residents with this classic dish of pickled pork in a rich mustard sauce, served on top of steamed rice.

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Ingredients per serve

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What you need

Evoke nostalgia and fond memories for your residents with this classic dish of pickled pork in a rich mustard sauce, served on top of steamed rice.

...

Preparation

  1. What you need

    • Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.

  2. Mustard Sauce

    • Heat some oil in a large pan over medium-high heat. Add in the onions, carrots, and celery stalks. Cook for 5 minutes or until starting to soften.
    • Stir in KNORR Golden Roast Gravy and water (500 ml per 10 serves). Bring to a boil and simmer for 90 minutes or until vegetables are tender.
    • Stir through the Dijon mustard until thoroughly combined.

  3. Braised Cabbage

    • Heat extra oil in a large pan over medium heat. Add in the purple cabbage and stir until wilted and tender.
    • Season with salt and cracked black pepper, then add the vinegar.
    • Cook for another 2–3 minutes, then remove from heat. Cover and keep warm.

  4. To Serve

    • Stir through the chopped pickled pork into the mustard sauce and warm through.
    • Serve the pickled pork with extra sauce, braised cabbage, and steamed rice.
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