Pork with Apple and Cabbage in Mustard Broth

Make pork with apple and cabbage in mustard broth, from the first ingredient to the finished dish.

INGREDIENTS | Makes 2 servings
300 g Pork loin steak, fat trimmed (Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.)
1 medium, about 160 g Apple
150 g Onion
200 g White cabbage
300 ml Chicken stock (Made up from a cube or a pot.)
2 tsp, about 12 g Wholegrain mustard
1 tbsp, about 11 g Olive oil
300 g Boiled potato (Cooked weight.)
A splash Cider vinegar
A few sprigs Fresh thyme
Ingredient notes on the recipe page.

METHOD
1. Season the pork and brown it in the oil for two minutes a side over a high heat. Set aside.
2. Lower the heat, add the sliced onion and cook for eight minutes. Add the cabbage, shredded, and the apple in wedges, and cook for five minutes more until the cabbage has softened.
3. Add the stock, mustard, vinegar and thyme, bring to a simmer and return the pork. Cover and cook for eight minutes, until the pork is just cooked through with no pink at the centre.
4. Rest the pork for three minutes and slice. Serve over the cabbage with the potatoes and the broth spooned over.

Contains celery and mustard.
Nearly every stock cube and pot lists celery. Home-made stock without it carries no flag.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/pork-apple-cabbage-mustard-braise

AI-generated images illustrating the recipe.

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