british

Sussex Smokey Rib and Cider Braise with Buttered Savoy Cabbage

This braised dish pairs dry cider with potatoes, peeled and cubed, savoy cabbage, shredded and pork shoulder, diced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

29 g Protein

43 g Carbohydrates

35 g Fat

7 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

129g pork shoulder, diced 304 kcal
129g dry cider 58 kcal
86g chicken stock 5 kcal
58g onion, sliced 23 kcal
1g smoked paprika 3 kcal
7g Dijon mustard 5 kcal
158g potatoes, peeled and cubed 122 kcal
101g savoy cabbage, shredded 25 kcal
9g butter 65 kcal
4g rapeseed oil 35 kcal
1g black pepper 2 kcal

Cooking instructions

pork shoulderrapeseed oilblack pepper
Season the pork with black pepper. Heat the oil in a small casserole or deep pan over medium-high heat.
pork shoulderonion
Brown the pork pieces for 4 to 5 minutes. Add the onion and cook for 3 minutes.
dry ciderchicken stocksmoked paprikaDijon mustard
Stir in the smoked paprika and mustard. Pour in the dry cider and stock and bring to a simmer.
pork shoulder
Cover and cook gently for 25 minutes, stirring once or twice, until the pork is tender and the sauce is slightly reduced.
potatoes
Meanwhile, bring a small pan of water to a boil. Cook the potatoes for 12 to 14 minutes until tender; drain and keep warm.
savoy cabbagebutter
In a second small pan, melt the butter over medium heat. Add the cabbage and a pinch of salt, and cook for 5 to 6 minutes until just tender.
pork shoulderpotatoessavoy cabbage
Taste the braise for seasoning, then serve the pork and sauce with the potatoes and cabbage.