Braised Pork and Cabbage Salad
|Pork shanks/Bone in pork shoulder||3 Pound (2 Pieces, 1 1/2 Pound Each)|
|Yellow onion||1 , quartered|
|Carrot||1 , cut into 1 inch lengths|
|Celery||1 , cut into 1 inch lengths|
|Flat leaf parsley sprigs||1|
|Dijon mustard||1 Tablespoon|
|Red wine vinegar||1⁄4 Cup (4 tbs)|
|Extra virgin olive oil||3⁄4 Cup (12 tbs)|
|Kosher salt||To Taste|
|Freshly ground pepper||To Taste|
|Savoy cabbage||1 1⁄2 Pound, finely shredded (1 Small Head)|
|Red onion||1⁄2 Small, thinly sliced|
|Capers||4 1⁄2 Tablespoon, drained, rinsed (1/4 Cup Plus 1/2 Tablespoon)|
1. In a large saucepan, combine the pork, yellow onion, carrot, celery and parsley. Add enough water to submerge the pork. Cover and simmer over moderately low heat for 2 1/2 hours, or until very tender. Remove from the heat and let the pork cool in its liquid, about 2 hours.
2. Meanwhile, in a small bowl, whisk the mustard with the vinegar. Whisk in the olive oil and season the dressing with salt and pepper.
3. In a large bowl, toss the cabbage with the red onion, capers and 3/4 cup of the dressing and season with salt and pepper. Let stand at room temperature for 1 hour.
4. Shred the pork, discarding all of the bones and fat. Add the pork to the cabbage salad and toss well. Transfer the salad to plates and pass the remaining dressing at the table.