Ingredients:
- 2 lbs (900g) pork shoulder or pork loin (cut into chunks)
- 2 tbsp vegetable oil
- 1 large onion (chopped)
- 3 garlic cloves (minced)
- 1 large apple (peeled, cored, and sliced)
- 1 small head of cabbage (sliced into wedges or shredded)
- 1 cup chicken or vegetable broth
- 1/2 cup apple cider or white wine (optional)
- 2 tbsp apple cider vinegar
- 1 tbsp brown sugar
- 1 tsp dried thyme
- 1 tsp caraway seeds (optional)
- Salt and pepper to taste
- Fresh parsley (chopped, for garnish)
Instructions:
1. Brown the Pork:
- Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- Season the pork chunks with salt and pepper.
- Brown the pork in batches if necessary, ensuring a nice sear on all sides. Remove the browned pork and set aside.
2. Sauté the Aromatics:
- In the same pot, add a bit more oil if needed. Sauté the chopped onion until softened and translucent, about 4-5 minutes.
- Add the minced garlic and cook for an additional 1 minute, until fragrant.
3. Deglaze the Pot:
- Pour in the apple cider or white wine (if using) and scrape up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes to reduce slightly.
4. Add the Remaining Ingredients:
- Return the browned pork to the pot.
- Add the sliced apples, cabbage, chicken or vegetable broth, apple cider vinegar, brown sugar, thyme, and caraway seeds (if using). Stir everything to combine.
5. Braised Cooking:
- Bring the mixture to a boil, then reduce the heat to low.
- Cover the pot and let it simmer gently for 1.5 to 2 hours, or until the pork is tender and easily shreds with a fork. Stir occasionally and add a bit more broth if needed.
6. Finish and Serve:
- Adjust seasoning with salt and pepper as needed.
- Garnish with fresh parsley before serving.
Serve this hearty dish with some crusty bread, mashed potatoes, or over rice to soak up the delicious flavors. Enjoy your braised pork with cabbage and apples!
