Wednesday, January 19, 2011

Pork loin braised with cabbage

This is another dish from Giuliano Hazan's Every Night Italian. I'm still going through my pork stage, which has followed my chicken stage and lamb stage. This is similar to the others, although here the cabbage is cooked for a couple of hours with some bay leaves and white wine to become a lovely sauce.

The flavour is quite unique. It is completely different to the pork with vinegar, even though both use bay leaves.

I hope to make this again.

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