Loin Of Pork With Red Cabbage And Chestnuts
|Loin pork||2 1⁄2 Pound, chined and scored (1.25 Kilogram)|
|Fresh bay leaves/2 dry bay leaves||3|
|Canned red cabbage||1 Pound (500 Grams, 1 Jar Or 1 Can)|
|Juniper berries||4 , crushed|
|Red wine||1⁄4 Pint (150 Milliliter)|
|Canned whole chestnuts||4 Ounce, drained (125 Grams)|
Ensure that the butcher has chined the loin (that is, sawn through the ribs at the spine end so that you can carve the meat easily when it is cooked).
Insert a sharp-pointed knife under some of the scoring made for crackling and insert the bay leaves, which give a remarkable extra fragrance to roasted pork.
Rub the rind with oil and a little salt, the French way, or pour over some boiling water and pat it dry, the Danish way.
Roast at 180°C/350°F/Gas Mark 4 for 30 minutes per 500 g/1 lb plus 30 minutes, but do not baste.
Allow the joint to rest for a good 10 minutes before removing the chine bone and the crackling.
Meanwhile, drain the red cabbage, rinse quickly in running water and drain again.
Add the juniper berries and wine to the cabbage in a saucepan and boil uncovered until the wine has been absorbed.
Keep warm and stir in the chestnuts just before serving, trying not to break them up too much.
Slice the pork thickly and serve with crackling.
Hot apple sauce would go very well.