Braised Pork with Cabbage and Caraway Seeds

This is a real favourite at Mill Farm. Very easy too.

4 Skinned Belly Pork slices
1 garlic clove
50gms butter
1 medium firm white cabbage
1 tbls caraway seeds
6-8 black pepper corns

• Peel garlic clove and slice longways in 4. Make an incision in each piece of pork and insert garlic. Season generously with salt and ground pepper
• Melt butter in a large flameproof casserole dish and brown pork all over
• Cut cabbage into wedges removing core and add to casserole along with pepper corns and caraway seeds.
• Cover tightly and cook gently for 1.5 hours stirring occasionally. Do not add water unless absolutely necessary.
• When tender, arrange a bed of cabbage and place pork on top. Cover with cooking juices and serve very hot.

Excellent with jacket potatoes.

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