Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Crackling pork with buttered cabbage.
Equipment: Roasting tin; saucepan
Measures and names
Ingredients
- 1.5 kg pork shoulder or loin, scored
- 1 tbsp oil and plenty of salt
- 1 onion, halved
- ½ cabbage, shredded
- 40 g butter
- 300 ml chicken or pork stock
- Black pepper
Optional extras
- 1 apple, for a quick sauce
Method
- Take the pork out of the fridge an hour ahead. Pat the scored skin completely dry, then rub with the oil and plenty of flaky salt.
- Heat the oven to 220°C (fan 200°C). Sit the pork on the halved onion in a tin and roast for 30 minutes to blister the skin.
- Reduce to 170°C (fan 150°C) and roast for about 1 hour 15 minutes, until cooked through (70°C in the centre) and the crackling is crisp.
- Rest for 15 minutes, uncovered so the crackling stays crisp. Pour off the fat, add the stock to the tin and bubble to make gravy.
- Cook the cabbage in the butter with a splash of water for 6–8 minutes, until tender, and season with pepper.
- Carve and serve with the cabbage and gravy.
Swaps and tips
Dry skin is everything for crackling — leave the joint uncovered in the fridge overnight if you can. Leftover pork is excellent cold in lunches.
Add carbs for the family (optional)
For the family, add roast potatoes or a spoon of apple sauce, or serve with mashed potato. Keep the on-plan plate with extra greens.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 70 g | 11 g | 4 g | 64 g | 905 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
