Name: Southern-style pork with warm chow chow
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2
Ingredients: 1 double pork cutlet (700gm), rind on, at room temperature (see note); 60 ml (¼ cup) extra-virgin olive oil; 2 brown onions, thinly sliced; 2 dried chillies; 1 tsp cumin seeds; 2 tsp celery seeds; ½ tsp ground turmeric; ¼ tsp each allspice and caraway seeds; 1 cinnamon quill; 2 bay leaves; 125 ml (½ cup) apple cider vinegar; 55 gm (¼ cup firmly packed) brown sugar; 500 gm green cabbage, cut into wedges; 60 gm unsalted butter, softened; ¼ tsp chilli powder, plus extra for sprinkling; ¼ tsp garlic powder; 2 tbsp lemon thyme, chopped

Southern-style pork with warm chow chow

Our warm chow chow style cabbage is simple, and celebrates the hero of the dish - the tender pork cutlet. If you'd like to use other vegetables, cauliflower, capsicum and green tomatoes are traditional.

Serves 2

Prep

10M

Cook

30M

Total

40M

Traditionally, chow chow is a pickle or relish from North America that is usually made in the Southern states to make the most of a season’s harvest. In this recipe, we’ve incorporated the usual elements of a chow chow relish (cabbage, apple cider vinegar, sugar) but are serving it as a warm salad, rather than a pickle. Serve with some fresh white bread rolls to soak up the leftover juices.

Ingredients

1 double pork cutlet (700gm), rind on, at room temperature (see note)

60 ml (¼ cup) extra-virgin olive oil

2 brown onions, thinly sliced

2 dried chillies

1 tsp cumin seeds

2 tsp celery seeds

½ tsp ground turmeric

¼ tsp each allspice and caraway seeds

1 cinnamon quill

2 bay leaves

125 ml (½ cup) apple cider vinegar

55 gm (¼ cup firmly packed) brown sugar

500 gm green cabbage, cut into wedges

60 gm unsalted butter, softened

¼ tsp chilli powder, plus extra for sprinkling

¼ tsp garlic powder

2 tbsp lemon thyme, chopped

Method

1.Preheat oven to 180˚C. Score rind of pork and rub with half the oil. Heat a large heavy-based ovenproof frying pan over high heat. Add pork, rind-side down and cook until golden and starting to crisp (3 minutes). Turn and cook on each side until golden (4 minutes). Remove from pan and set aside.

2.Add remaining oil to pan and reduce heat to medium, add onion, chilli, spices and bay and cook until tender (4-5 minutes). Add vinegar, sugar and cabbage; season and toss to coat.

3.Place pork on top of cabbage mixture, transfer to oven and cook until cabbage is just tender and pork is cooked through (20-25 minutes). Set aside, loosely covered to rest.

4.Mix butter with chilli, garlic powder and thyme; season to taste. Spoon butter over pork and serve.