Rack of pork with red sauerkraut.
Photo, SIan Richards.
Ingredients
-
1 tbsp
ground
coriander
-
1 tsp
salt
-
1.5 kg
pork rib roast
, untrimmed
-
1 tbsp
canola
oil
Sauerkraut
-
8 slices
bacon
, chopped
-
1
red
onion
, thinly sliced
-
1/2 head
red
cabbage
, thinly sliced
-
1/4 cup
water
-
1/2 cup
cider
vinegar
-
1/4 cup
brown
sugar
-
1/4 tsp
caraway seeds
-
1/2 tsp
salt
Instructions
- PREHEAT oven to 375F. Combine coriander with salt in a small bowl. Rub all over pork. Season with fresh pepper. Heat a large oven-safe frying pan over medium-high. Add oil, then pork, fat-side down. Turn occasionally, until brown all over, 4 min. Transfer pan to oven. Roast in centre of oven until a thermometer inserted into thickest part of roast reads 140F, about 1 1/2 hours.
- HEAT a large pot over medium-high. Add bacon and cook until crisp, 5 min. Discard all but 1 tbsp fat. Stir in onion, then cabbage, water, vinegar, brown sugar, caraway seeds and salt. Season with fresh pepper. Boil, then reduce heat to medium-low. Simmer, covered, until cabbage is tender, about 30 min.
- TRANSFER roast to a cutting board. Cover with foil and let stand, 20 min. Slice into 4 portions and serve with sauerkraut.
Nutrition (per serving)
- Calories
- 632,
- Protein
- 56 g,
- Carbohydrates
- 32 g,
- Fat
- 31 g,
- Fibre
- 5 g,
- Sodium
- 1255 mg.
Kitchen Tip: Buying a pork roast with 4 ribs will make it easier to serve.