Pork roasted with apples and pears, served with sautéed red cabbage

I bought a lovely piece of pork neck a week or so ago. I used half of it for the gnocchi dish I posted about, and wanted to roast the rest with some of the lovely seasonal apples and pears. The pears and apples at market at the moment are glorious, the array of colours, shapes and sizes is inspiring. I bought three different varieties and use a Granny Smith apple and a Buerre Bosc pear in tonight’s dinner. The pork had a piece of skin crying out to become a lovely piece of crackle. I wanted to cook a little red cabbage the way my Dad taught me years ago, with a little bacon and apple, to make it delicious for all tastes. It was a lovely Saturday night dinner.

Serves 3

For the roast pork:

600 grams pork neck
    olive oil
1/4   Spanish onion
1/2   pear
1/2   Granny Smith apple
1/2 teaspoon caraway seeds

 For the cabbage:

150 grams Red cabbage
1/2   Granny Smith apple
1 rasher bacon
    olive oil

 Preheat the oven to 250oC. Rub the skin of the pork with a little olive oil and salt. Peel and divide the pear and apple halves into 4 pieces. Remove the core from the fruit pieces. Cut the onion into 4 wedges. Rub the piece of pork with caraway seeds. Place the onion, pear and apple pieces in to bottom of a small oven dish. Place the pork on top. The dish should only be large enough for this to fit snugly. Secure the pork skin on top. Place in the hot oven for 20 minutes. Turn the oven down to 160oC and roast gently for a further 2 hours.

Meanwhile, finely slice the rasher of bacon. Finely slice the cabbage and grate the apple. Heat a little olive oil in a frying pan and crisp the bacon. When crisp, add the cabbage and apple. Cook, stirring regularly, till the cabbage and apple are just wilted.

Remove pork from the oven and slice. Break the crackle into pieces. Serve the pork with a scoop of the cooked apple and onion from the pan, crackle, cabbage and buttery mash potato and your choice of green vegetable.

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