Pork pot roast with cabbage and prunes
- 400 g Pork, scotch roast, lean, raw, (Buy 500g) fat trimmed
- 1 tbs olive oil
- 1 large brown onion, thickly sliced
- 3 medium anchovy fillets in oil, drained, finely chopped
- 1/2 tsp ground all spice
- 1 cup(s) chicken stock, (250ml)
- 1 whole bay leaf
- 240 g baby potato, halved lengthways
- 20 individual Carrot, baby, raw, halved
- 55 g prunes, dried, (⅓ cup)
- 240 g Cabbage, red, raw, (3 cups) shredded
- 1/2 cup(s) fresh flat-leaf parsley, chopped
Preheat oven to 160°C or 140°C fan-forced. Tie pork at 2cm intervals with kitchen string to secure.
Heat oil in a large flameproof casserole dish over medium heat. Cook pork, turning, for 5 minutes or until browned. Transfer to a plate.
Cook onion and anchovies in same dish, stirring, for 5 minutes or until onion has softened. Add allspice and cook, stirring, for 10 seconds or until fragrant. Add stock, pork and bay leaf and bring to the boil. Bake in oven, covered, for 1 hour.
Turn pork and add potato, carrot and prunes. Bake, covered, for 1 hour.
Add cabbage. Bake, covered, for 15 minutes or until pork and vegetables are tender. Serve pork with vegetables, cooking juices and parsley.
- SERVING SUGGESTION: Microwaved green beans. TIPS: If you can only buy a large piece of pork scotch fillet (neck), freeze the leftover portion in a snap-lock bag for up to 3 months. Use in recipes such as slow-cooked ragu, stir-fries or other stews and braises. Store any leftovers (without parsley) in an airtight container in the fridge for up to 2 days. Reheat in the microwave.