CHRISTMAS OFFER Subscribe to Hampshire Life today CLICK HERE

Braised pork and cabbage - recipe

PUBLISHED: 15:54 27 January 2016 | UPDATED: 15:54 27 January 2016

Braised pork and cabbage ©

Braised pork and cabbage ©


Try a new food trend for 2016 with this braised pork and cabbage recipe

Ingredients (serves 6)

• 1.5 kg sauerkraut (bought or homemade) or shredded fresh white cabbage

• 2 tbsp lard

• 1 onion, thinly sliced

• 4 thick rashers collar bacon, sliced

• 3 garlic cloves, crushed

• 2 bay leaves

• 5 juniper berries (or a splash of gin)

• 4 cloves

• 1 tsp caraway seeds

• 1 bramley apple, peeled, quartered and sliced

• 1 tbsp brown sugar

• 350ml dry white wine

• 6 pig cheeks

• 1 smoked ham hock

• 6 of your favourite Hampshire pork sausages


1 Preheat the oven to 160⁰C (140 fan)/gas 3. Rinse the sauerkraut in cold water, then drain well and squeeze out any excess liquid. Melt the lard in a large cast iron casserole dish and fry the onion over a medium heat for 10 minutes. Add the bacon, garlic, bay, juniper, cloves and caraway and cook for 2 minutes, stirring regularly.

2 Stir in the apple, sauerkraut, sugar and wine and bring to a simmer. Snuggle the pork cheeks into the mixture, then cover and transfer to the oven for 2 hours. Meanwhile, put the ham hock in a saucepan with enough water to cover it. Cover the pan and simmer gently for 2 hours.

3 Remove the hock from its cooking liquor. Discard the skin and most of the fat, then shred the meat into big chunks. Stir the ham through the cabbage, then cover and return to the oven for 30 minutes.

4 Meanwhile, fry the sausages over a gentle heat until golden brown all over and cooked through. Remove the cabbage from the oven, garnish with the sausages and serve with boiled potatoes and mustard.

Make your own Sauerkraut

• 2 kg white cabbage, quartered and thinly shredded

• 6 ½ heaped tbsp sea salt

Mix the cabbage thoroughly with 4 tbsp of the salt in a large sterilised glass or earthenware container. Dissolve the remaining 2 ½ tbsp of salt in 2 litres of water and divide between 3 large freezer bags. Seal the bags well and sit them on top of the cabbage. When the cabbage starts to release its own juices the brine bags will keep it safely below the liquid level and any leaks will maintain the salinity. Cover the container with clingfilm and leave in a dark place at cool room temperature (around 18⁰C) for 6 weeks. It can then be stored in sterilised glass jars in the fridge for 6 months.

Local pork specialists

• Greenfield Pork Products - Andover, 01264 359422;

• Tatchbury Manor Farm - New Forest, 07786 697919;

• Ambrose Sausages - Bishopstoke, 02380 620984;

• Newlyns Farm Shop - Odiham, 01256 704128;


Mushroom and ham hock soup recipe - Please a crowd with this mushroom and ham hock soup

6 of the best farm shops in Hampshire - If there’s one thing we love to do here at Hampshire Life, it’s to celebrate local produce! So here are a selection of some of the best farm shops across the county where you’ll find just that

More from Food & Drink


Whether you’re looking for fine dining, pub food, a romantic meal for 2 or a taste of something from further afield, eating out in Hampshire really has something for everyone. Here’s our guide to the best local restaurants and pubs

Read more
Yesterday, 14:07

Treat yourself to lunch and tea with a visit to one of these fantastic Hampshire tea rooms.

Read more
Friday, December 7, 2018

Book a table at The Kitchen at Chewton Glen in January with this irresistible dining offer of 3 courses for the price of 2!

Read more
Friday, November 23, 2018

Get in the festive spirit with our selection of the Hampshire's top dining experiences this Christmas…

Read more
Monday, November 5, 2018

Hello 2019! Join us for a wonderful evening seeing in the New Year.

Read more
Monday, October 15, 2018

Join us at Le Chateau to celebrate the festive season!

Read more
Wednesday, October 3, 2018

2 courses for £25 or 3 for £32.

Read more
Wednesday, October 3, 2018

We are a family run bistro with 4 boutique rooms for overnight accommodation with breakfast.

Read more
Monday, September 10, 2018

Located in Botley, Southampton, Regginas Italian serves the best and freshest seasonal produce, Italian cheeses, meat and seafood.

Read more
Thursday, September 6, 2018

Christmas dining and party nights - bookings now being taken.

Read more
Tuesday, August 28, 2018

If there’s one thing we love to do here at Hampshire Life, it’s to celebrate local produce! So here are a selection of some of the best farm shops across the county where you’ll find just that

Read more
Tuesday, August 21, 2018

Coeliac disease affects 1 in 100 people, and many more are seeing the health benefits after waving goodbye to gluten. Here are just a few of the county’s cafes, pubs and producers who are embracing the gluten free way

Read more
Thursday, August 16, 2018

Get a starter and a main for just £9.95.

Read more
Friday, July 13, 2018

Got a date or planning a catch up with a friend? Head to one of these fantastic cocktail bars in Southampton

Read more
A+ South & South West

Newsletter Sign Up

Sign up to the following newsletters:

Sign up to receive our regular email newsletter

Our Privacy Policy

Topics of Interest

Food and Drink Directory

Subscribe or buy a mag today

subscription ad

Local Business Directory

Property Search