1 x 3 kilo rolled pork loin, scored
1 tablespoon sea salt
½ white cabbage, sliced
15g sea salt
2 Bramley apples, grated
25ml white wine vinegar
15g caster sugar
1 shallot, peeled and sliced
250ml pouch, fresh veal jus
Pre heat the oven to 250°C
Place the pork into a large roasting tray, sprinkle over the salt and place into the oven. After 30 minutes turn the oven down to 150°C and cook for a further 3 hours.
Remove from the pan and allow to rest on a plate, reserving any pan juices for the sauce.
To make the soused cabbage: place the cabbages into a large bowl making sure not to mix them as the colours will bleed. Cover in salt and leave for 15 minutes.
Rinse in cold water and drain.
Place the cabbage into a large pan with the apples, vinegar, sugar and shallot. Bring to the boil, cook for 3 minutes and then season.
To make the sauce bring the jus to the boil along with the reserved pan juices and then reduce by half.
To serve: slice the pork, pop onto a plate with a spoonful of cabbage and drizzle over the sauce.
Recipe listed on James Martin Chef