Pork with cabbage and plums recipe

Ingredients :

• 1.5kg pork loin
• 30g butter
• 1 tspn allspice
• ½ cup water
• 30g lard
• 1 large onion, thinly sliced
• 300g cabbage, shredded
• 4 tbsp lemon juice
  For sauce :
• 1 x 825g can plums in light syrup
• 30g butter
• 4 spring onions, finely chopped
• ¼ cup red wine vinegar
• 1 chicken stock cube, crumbled
• ¼ cup plain flour
• ¾ cup chicken stock

Preparation and Cooking Instructions

1. Preheat oven to 210°C. Remove visible fat and sinew from pork. Tie pork securely with string. Beat butter and allspice together, spread over pork surface, place meat onto a rack in a deep roasting pan. Bake 1¼ - 1½ hours or until juices run clear when meat is pierced with a skewer. Allow to stand 10 minutes.
2. Heat lard in a large pan, add onion and cook until brown. Add shredded cabbage and stir; add lemon juice. Cover, reduce heat and cook 10-15 minutes or until cabbage softens and becomes tender. Set aside and keep warm.
3. To make sauce : Drain plums in a heatproof casserole dish and set aside. Heat butter in a pan, add spring onions, cover and cook 1 minute on medium heat ; add wine vinegar and cook 1 minute. Pour plum syrup and crumbled stock cube into pan, simmer uncovered for 5 minutes. Place dish of plums in the oven 15 minutes before serving to heat.
4. Carve meat into 3mm slices reserving juices for gravy. Keep warm. Sprinkle flour over pan juices and cook until flour turns golden brown. Stir through chicken stock and plum sauce; bring to boil and simmer uncovered 5 minutes.
5. To serve, arrange cabbage over serving plate and overlap pork slices down the center, Arrange whole plums around border and pour small amount of gravy over the pork. Serve the remaining sauce in the gravy boat.