Pork And Spiced Cabbage
|Pickled salt pork||8 Ounce, soaked for about 2 hours (225 Grams)|
|Onion||1 Medium, skinned and chopped|
|Red cabbage||1 Pound (About 450 Grams)|
|Cooking apples||2 Medium, peeled and cored|
|Brown sugar||2 Teaspoon (Leveled) (10 Milliliter)|
|Peppercorns||6 , crushed|
|Ground cinnamon||1⁄2 Teaspoon (Leveled) (2.5 Milliliter)|
|Stock/Water||75 Milliliter (5 Tablespoon)|
|Red wine vinegar||75 Milliliter (5 Tablespoon)|
|Raisins||1 Ounce (25 Grams)|
Dice the pork into 1-cm (1/2-in) pieces.
Heat it gently in the uncovered pressure cooker until the fat runs out, then brown it slightly.
Remove the meat from the cooker and lightly fry the onion until transparent.
Remove the thick stalk or core from the cabbage and cut the leaves into 1-cm (1/2-in) slices.
Dice the apples.
Fry the cabbage and apple in the remaining fat in the cooker for a few minutes.
Then stir in the pork with the rest of the ingredients.
Put on the lid and bring to high (15 lb) pressure.
Cook for 5 minutes.
Reduce pressure quickly.
Mix well and adjust seasoning before serving.