Pork with red cabbage and pears
For this slow-cooked dish, lightly browned pork steaks are braised on top of a delicious mixture of red cabbage, baby beets, sliced pears and lentils.
| Servings | Prep Time | Cook Time |
| 4servings | 30minutes | 2hours |
| Servings | Prep Time |
| 4servings | 30minutes |
| Cook Time |
| 2hours |
Ingredients
- 1 1/2 tbsp canola oil
- 2 tsp balsamic vinegar
- 4 pork steaks trimmed of all excess fat
- 1 red onion thinly sliced
- 1 garlic clove crushed
- 500 g red cabbage shredded
- 250 g raw baby beets peeled and cut into six wedges
- 2 pears ripe but firm, quartered, cored and thinly sliced
- 1 orange zest finely grated and juiced
- 1 1/2 tbsp soft brown sugar
- 1 398ml can green lentils drained and rinsed
- 1/3 cup diluted salt-reduced or homemade chicken or vegetable stock
- 1 tsp whole grain mustard
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Ingredients
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Instructions
- Preheat the oven to 350°F (175°C). Mix 2 teaspoons of the oil and 1 teaspoon of the vinegar. Lightly brush over the pork and season. Set aside to marinate.
- Heat 3 teaspoons of the oil in a flameproof casserole dish with a capacity of at least 3 litres. Add the onion and fry gently for 3 minutes. Add the garlic, cook for a few seconds, then remove from the heat. Add the cabbage, beet wedges, pear slices, orange zest and juice, remaining vinegar and sugar to the casserole. Lightly season, then stir the ingredients together. Cover the dish with a tight-fitting lid and cook in the oven for 1 1⁄2 hours or until the cabbage is just tender, stirring halfway through the cooking time. Towards the end of the cooking time, pat the marinated pork steaks dry on paper towel.
- Heat a heavy-based frying pan and brush with the remaining oil. Add the pork steaks and cook for 2 minutes on each side over a medium'high heat until browned. (The steaks will still be undercooked at this stage.)
- Stir the lentils into the red cabbage mixture, then place the steaks on top. Blend together the stock and mustard and drizzle over the top. Re-cover and return to the oven for 15-20 minutes until the cabbage is tender and the pork cooked through. Serve at once.
Recipe Notes
Each serving: 33.5 g protein, 13 g fat of which 3 g saturates, 31.5 g carbohydrate, 11 g fibre, 396 Calories
