Roast pork, braised red cabbage & buckwheat
Pork, cabbage and grains are often combined in Baltic dishes. This offers a real insight into the past, when people would have regularly eaten these ingredients in an even wider array of combinations. Here, the trio deliver what’s essentially a classic roast – Baltic style.
SERVES 6
FOR THE PORK
1tsp fennel seeds
1tsp salt
3tbsp honey
2tsp grated fresh horseradish 1.5kg boneless pork shoulder FOR THE CABBAGE 1.5kg red cabbage, cut
into quarters
2 garlic cloves, finely
chopped
1tsp finely grated fresh
ginger
1 onion, finely diced 750ml water
45g butter
1tbsp apple cider vinegar Dill sprigs, to serve
FOR THE BUCKWHEAT 180g buckwheat groats,
toasted
550ml water
1tsp salt
30g butter
1tsp lemon juice
2tsp chopped dill
2tbsp sour cream Lettuce, to serve
(optional)
1 Using a pestle and mortar, crush the fennel seeds with the salt. Mix in the honey and horseradish to make a paste. 2 Place the pork in a roasting tin and smear the horseradish and fennel seed paste all over the top, then cover with a piece of foil and set aside at room temperature for 1hr.
3 Preheat the oven to 160°C/ 140°C fan/gas mark 3. Transfer the pork to the oven and roast, still covered with the foil, for 2hr.
4 Meanwhile, arrange the cabbage wedges in a heavybased flameproof casserole dish. Add the chopped garlic, grated ginger, diced onion, water, butter and apple cider vinegar and cover with a lid and bring to the boil. Reduce the heat to a low simmer and cook, covered, for 50min, or until the cabbage is soft. Set aside.
5 Rinse and drain the toasted buckwheat groats well. Transfer them to a saucepan, together with the 550ml water, salt and half of the butter. Cover the pan with a layer of foil, place the lid on top and simmer over a low heat for about 20-25min, or until all the water has been absorbed. Stir in the lemon juice, chopped dill, sour cream and remaining butter and set aside.
6 After 2hr, remove the pork shoulder from the oven and increase the heat to 220°C /200°C fan/gas mark 7. Add 300ml water to the tin, remove the foil, return it to the oven and cook for a further 45min. To ensure the pork is properly cooked, use a meat thermometer to check that the internal temperature has reached 82°C.
7 Set the joint aside to rest, loosely covered with foil, for 30min, then cut into 2cm-thick slices. Serve the pork slices with the buckwheat, cabbage – garnishing with the dill and reheating if necessary – and a few lettuce leaves, if desired.