Asian crusted roast with sweet and sour pointed cabbage

Name: Asian crusted roast with sweet and sour pointed cabbage
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 6
Ingredients: 1.5 kg Roast pork with rind; 7-10 Tbsp Salt; 1 TABLESPOON 5-spice powder; 2 TABLESPOONS Honey; 1 (approx. 800 g) small head pointed cabbage; 2 TABLESPOONS Oil; 100 ml Vegetable broth; 100 ml sweet-hot chili sauce; 1/4 collar Parsley; 7-10 Tbsp Parsley

AUTHOR
Bo Carpenter

DIFFICULTY
very easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 6

1.5 kg Roast pork with rind
7-10 Tbsp Salt
1 TABLESPOON 5-spice powder
2 TABLESPOONS Honey
1 (approx. 800 g) small head pointed cabbage
2 TABLESPOONS Oil
100 ml Vegetable broth
100 ml sweet-hot chili sauce
1/4 collar Parsley
7-10 Tbsp Parsley

Directions

1
Wash the meat and dab dry. Cut the rind with a sharp knife into a diamond shape. Rub meat with salt and spice powder and place on the fat pan of the oven. Roast in the preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see manufacturer) for approx. 2 hours, gradually adding 3/4 litres of water. After approx. 1 1/2 hours, brush the rind with honey and increase the oven temperature (electric cooker: 225 °C/ convection oven: 200 °C/ gas: see manufacturer). Finish roasting the meat
2
Cut cabbage into quarters, cut out the hard stalk. Clean and wash the cabbage and cut into bite-sized pieces. Drain the cabbage. Heat oil in a large pan or in a frying pan, fry cabbage in it at high heat for 4-5 minutes. Deglaze with broth and chilli sauce and simmer for about 2 minutes
3
Take the meat out of the oven and let it rest for a while. Wash parsley, shake dry and chop coarsely except for a little to garnish. Mix chopped parsley with the cabbage and fill into a bowl. Garnish the roast with parsley and serve with the cabbage