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  1. 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.
  2. To Serve

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