Roast pork with creamed cabbage and gribiche vinaigrette

SERVES 6-8 // PREP TIME 20 MINS // COOK 1 HR (PLUS COOLING, BRINING, RESTING)

“Pork neck is a magnificent cut that is really easy to cook with. This dish showcases the classic marriage of pork and cabbage with a delicious acidic dressing to cut through the richness,” says Waddell. Begin this recipe a day ahead.

200 gm fine salt

150 gm caster sugar

10 gm mustard seeds

8 black peppercorns

1.25 kg pork neck

2½ tbsp olive oil, plus extra for drizzling

CREAMED CABBAGE

40 gm butter, chopped

2 onions, finely chopped

6 garlic cloves, finely chopped

2 small sugarloaf cabbage (300gm each), outer leaves removed, roughly chopped

1 bunch mixed baby heirloom carrots,

trimmed, sliced into thin rounds

200 ml white wine

200 ml pouring cream

2 tbsp coarsely chopped sage leaves

GRIBICHE VINAIGRETTE

200 ml olive oil

25 gm seeded mustard Sherry vinegar, to taste

Juice of 1 lemon

90 gm cornichons, drained and sliced

30 gm (¼ cup) baby capers in brine, drained

¼ bunch chervil, finely chopped

½ bunch chives and tarragon,

finely chopped 1 To brine pork, combine salt and sugar with 2 litres boiling water (enough to cover pork) in a large saucepan and stir until dissolved. Add mustard seeds and peppercorns and cool to room temperature. Transfer to a large, non- reactive container, submerge pork neck in brine; cover and refrigerate overnight. Drain pork from brine (discard brine), pat dry with paper towel and set aside to come to room temperature.

2 Preheat oven to 140°C. To roast pork, heat oil in a large frying pan over high heat and sear pork, turning frequently, until browned all over (4-5 minutes). Transfer pork to a wire rack in a roasting pan and roast for 1 hour. Increase oven to 200°C and roast until cooked through (10-12 minutes). Rest for 10 minutes before carving to serve.

3 Meanwhile, for creamed cabbage, heat a large saucepan over high heat. Add butter, onion and garlic and cook, stirring occasionally, until onion has softened (5 minutes). Add cabbage and carrots and cook until cabbage begins to soften (4-5 minutes). Deglaze pan with wine and reduce by half (4-5 minutes). Stir in cream and simmer until thickened (8-10 minutes); season to taste and add sage. Keep warm until ready to serve.

4 For gribiche vinaigrette, whisk oil, mustard, vinegar, lemon juice and a pinch of salt in a large bowl to combine. Add cornichons, capers and herbs and mix to combine. Set aside until ready to serve.

5 To serve, carve pork and arrange slices on a platter, drizzle over vinaigrette and serve with cabbage to the side.