Cold Pork Roast with Orange-Marinated Cabbage
This is the Cold Pork Roast with Orange-Marinated Cabbage recipe.
- Prep: 4 h - 4 h 15
- Cooking: 1 h 30 - 1 h 45
Ingredients
- 3 lb (1.5 Kgs) pork roast leg tip or leg outside cut
- Salt and pepper to taste
- 1/4 cup (60 mL) butter
- 2 tbsp (30 mL) chopped onion
- 1 head cabbage shredded
- 1 clove garlic clove finely chopped
- 2 cups (500 mL) fresh orange juice* or 2 cups (500 mL) chicken broth
- 1/2 cup (125 mL) yogurt
- 2 tbsp (30 mL) Dijon mustard
- 2 tbsp (30 mL) fresh orange juice
- 1 tbsp (15 mL) curry powder
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Preparation
Season roast with salt and pepper, then cook in oven, for 1 hour and 30 minutes to 1 hour and 45 minutes. Remove, cover with a tent of aluminum foil and let cool.
Melt butter in a large saucepan, add chopped onions and cook for 2 to 3 minutes, until transparent. Add cabbage, stir well and cook mixture for 2 to 3 minutes. Add garlic, 2 cups (500 mL) orange juice and chicken broth.
Cover with aluminum foil and cook in a 325 °F (160° C) oven for 1 hour and 45 minutes to 2 hours. Remove foil 10 minute before taking out cabbage, to allow liquid to evaporate. Then remove cabbage from oven and let cool for 3 to 4 hours.
Mix together yogurt, mustard, 2 tbsp (30 mL) orange juice and curry powder and season with salt and pepper.
Slice pork roast, then place in a serving dish with orange-pickled cabbage. Add sauce or serve sauce separately.
Cooking time for cabbage : 2 hours, 10 minutes
Tips
*Orange juice is used twice in this recipe.
