Popular and versatile, pork is a favourite amongst the Dutch. This traditional recipe uses rhubarb, apple cider and chilli to offset the richness of the pork. Use neck or shoulder as both cuts benefit from long, slow cooking. Serve with your choice of potatoes either boiled, mashed or rösti.
- 1.25 kg piece boneless pork shoulder or neck, trimmed
- 5 green cardamom pods
- 3 garlic cloves, chopped
- 1 long red chilli, chopped
- 2 fresh bay leaves
- 1 semi sweet red apple, peeled and chopped
- 700 ml apple cider
- 500 g rhubarb, trimmed, cut into 3 cm pieces
- 15 g honey
- boiled potatoes, potato rösti or mashed potatoes, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.
Preheat oven to 140˚C.
Place a large, ovenproof casserole pan that will accommodate the pork snugly over medium-high heat. Add the oil, butter and pork and cook for 4–5 minutes until evenly browned. Remove the pork from the pan and set aside. Add the cardamom, garlic, chilli and bay leaves, and cook for 2 minutes, stirring, until aromatic. Return the pork to the pan with the apples and apple cider. Bring to the boil then remove from the heat. Cover the surface of the braise with a piece of baking paper, cover with a lid and transfer to the oven. Cook for 2½–3 hours until the pork is falling apart.
Remove the pork from the pan and strain the liquid through a sieve (discard solids). Return half of the strained liquid and pork meat back to the pan with the rhubarb and honey and stir gently to combine. Cover and return the pan to the oven for a further 15 minutes until the rhubarb is tender. Season to taste.
Serve with boiled potatoes, rosti or mash.
Photography by Alan Benson