Pickled Pork with Braised Cabbage and Mustard Sauce

Name: Pickled Pork with Braised Cabbage and Mustard Sauce
Yield: 10
Ingredients: 1.5kg Pork neck, pickled, chopped; 2.0x Onions, chopped; 3.0x Carrots, chopped; 3.0x Celery stalks, chopped; 50.0g KNORR Golden Roast Gravy Gluten Free 1.8kg; 500.0ml Water; 25.0g Dijon mustard; 500.0g Purple cabbage, shredded; 0.0n/a Salt; 0.0[_] Black pepper, cracked; 75.0g Red wine vinegar; 1.0kg Rice, steamed to serve

Pickled Pork with Braised Cabbage and Mustard Sauce – Recipe

Evoke nostalgia and fond memories for your residents with this classic dish of pickled pork in a rich mustard sauce, served on top of steamed rice.

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What you need

Pork neck, pickled, chopped 1.5 kg
Onions, chopped 2.0 x
Carrots, chopped 3.0 x
Celery stalks, chopped 3.0 x
KNORR Golden Roast Gravy Gluten Free 1.8kg 50.0 g
KNORR Golden Roast Gravy Gluten Free 1.8kg
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Bidfood

PFD Foodservice

Countrywide

NAFDA

Superior Food Service

Campbells

Unilever Food Solutions

Free Sample
Water 500.0 ml
Dijon mustard 25.0 g
Purple cabbage, shredded 500.0 g
Salt
Black pepper, cracked
Red wine vinegar 75.0 g
Rice, steamed to serve 1.0 kg

Stews & Casseroles

Main Meals

Aged Care

Other European

Pork

Australian

Evoke nostalgia and fond memories for your residents with this classic dish of pickled pork in a rich mustard sauce, served on top of steamed rice.

...

Preparation

What you need
- Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.
Mustard Sauce
- Heat some oil in a large pan over medium-high heat. Add in the onions, carrots, and celery stalks. Cook for 5 minutes or until starting to soften.
- Stir in KNORR Golden Roast Gravy and water (500 ml per 10 serves). Bring to a boil and simmer for 90 minutes or until vegetables are tender.
- Stir through the Dijon mustard until thoroughly combined.
Braised Cabbage
- Heat extra oil in a large pan over medium heat. Add in the purple cabbage and stir until wilted and tender.
- Season with salt and cracked black pepper, then add the vinegar.
- Cook for another 2–3 minutes, then remove from heat. Cover and keep warm.
To Serve
- Stir through the chopped pickled pork into the mustard sauce and warm through.
- Serve the pickled pork with extra sauce, braised cabbage, and steamed rice.