Crunchy Pork Knuckle with Braised Red Cabbage

Make sure you enjoy some hearty winter fare before spring arrives.  Here we have slow roasted two generous pork knuckles, accompanied with braised red cabbage.

Note: start the Red Cabbage the day before.

Ingredients 

1 kg (2 pieces) pork hocks
2 tablespoons salt
Olive Oil
Finely chopped garlic
Caraway seeds

Method

Preheat oven to 180 degrees Celsius

Rub the skin of the pork hocks with generous amounts of salt, garlic and oil. Sprinkle with caraway seeds.

Place in a baking dish with 2cm of water and roast for 2 hours.

Red Cabbage

Ingredients

2 red cabbages, finely sliced
2 apples, peeled, cored and finely sliced
1 onion, finely sliced
2 juniper berries
2 cloves
2 bay leaves
2 Tablespoon sugar
Salt & Pepper
1 cup red wine
2 bacon rashers, thinly sliced
Splash of Red wine extra
Knob of butter

Method

Combine the cabbage, apple, half the onion, spices, bay leaves, sugar, salt, pepper and wine and leave to marinate overnight.
Next day, fry the remaining onion and bacon in a little butter.  Add a splash of the red wine and then add the marinated cabbage mixture. Cover and braise for 20 minutes over low heat until soft.

Season to taste.

Arrange the roast port and red cabbage on a serving plate and carve at the table.

Mamma Marmalade