Mulled wine NZ pork with red cabbage casserole
Mulled wine NZ pork melts in your mouth in this hearty and spicy slow-cooker dish.
INGREDIENTS
- 1.4kg boneless NZ pork shoulder, rind removed
(look for the PigCare™ and 100% New Zealand Pork, Bacon and Ham labels) - 3 star anise
- 2 cinnamon sticks
- 2 teaspoons caraway seeds
- 6 whole cloves
- 2 sprigs fresh rosemary, chopped coarsely
- 2 sprigs fresh tarragon, chopped coarsely, plus 2 Tbsp extra
- 2 cloves garlic, quartered
- 2 medium red onions, cut into thick wedges
- 1 cup dry red wine
- 1 cup chicken stock
- 2 Tbsp Worcestershire sauce
- 2 Tbsp brown sugar
- 2 Tbsp balsamic vinegar
- Half a small red cabbage (600g), cut into 6 thick slices
- Baby spinach leaves, crusty bread, to serve
Kūmara mash
- 2 medium orange kūmara (800g), chopped coarsely
- 1 large potato (300g), chopped coarsely
- 60g butter
METHOD
1. Slow cook
Tie spices, herbs and garlic in a muslin bag, securing with kitchen string. Place onion in the base of a 4.5-litre
(18-cup) slow cooker. Top with muslin bag and pork.
Pour combined wine, stock, Worcestershire sauce, sugar and vinegar over pork.
Cook, covered, on low for 7 hours 30 minutes.
Add cabbage and cook, covered, on low for a further 30 minutes. Discard muslin bag. Season to taste.
2. Make the mash
Just before serving, make kūmara mash. Boil, steam or microwave kūmara and potato until tender; drain.
Mash vegetables with butter in a medium bowl until smooth. Season to taste.
3. Break up the pork and serve
Carefully remove pork from cooker, breaking into large chunks.
Serve pork with kūmara mash and cabbage mixture, drizzled with some of the cooking liquid.
Top with the extra tarragon.
Accompany with baby spinach and crusty bread to mop up the juices.
Recipe with thanks to NZ Pork, for more delicious pork recipes, cooking inspiration, or information about pork farming in Aotearoa New Zealand, visit www.pork.co.nz.
