James Martin's Slow Cooked Pork with Soused Cabbage and Apple


  • 1 x 3 kilo rolled pork loin, scored
  • 1 tablespoon sea salt
For the soused cabbage:
  • ½ red cabbage, sliced
  • ½ white cabbage, sliced
  • 15g sea salt
  • 2 Bramley apples, grated
  • 25ml white wine vinegar
  • 15g caster sugar
  • 1 shallot, peeled and sliced
For the sauce:
  • Pan juices
  • 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

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