I think Mr. n watches too much top chef these days. He would bring home some stuff I didn’t put on the shopping list, giving me some type of challenge, this time it is savoy cabbage.
I made the pork with spices and cabbage in a creamy sauce. It was a signature dish of chef Philippe Delacourcelle back in his restaurant Le Pré Verre, he used suckling pig so it was melting in the mouth. I adapted with pork belly and ribs. The pork was cooked in water with a large onion, carrots, fennels, cinnamon, long pepper and star anise. Cooked until it soft, around 2 hours. Reduced the cooking liquid by filtering everything and added heavy cream. Cooked the cabbage in hot boiling water for 3 minutes. It was nearly as good as from the memory. Recipe here if you are interested.
Last night, it was a grilled sea bream, with beet and orange salsa, Ottolenghi’s Jerusalem. I would add less red onion the next time, couldn’t eat that much chopped raw ones.
