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Blackberry Glazed Pork with Braised Red Cabbage, Blackberry Sauce
Recipe by Pete Campbell
Plate up this mouth-watering grilled pork with tart blackberry sauce for a festive feast!
- Steps
- Ingredients
Steps
- Preheat hibachi or BBQ grill if using. Preheat oven to 180°C.
- For the Braised Cabbage, melt the butter in medium saucepan and finely shred the cabbage. Add the cabbage, vinegar, sugar, star anise and a pinch of salt to the saucepan and stir to combine. Sauté for 2-3 minutes then add enough water to just cover the cabbage and cover with a lid. Simmer over medium low heat until cabbage is softened and slightly caramelised, about 45 minutes. Season with salt, pepper and vinegar to taste. Remove from the heat and discard the star anise.
- For the Grilled Pork, process the blackberries with a stick blender and pass through a fine mesh sieve into a saucepan. Add vinegar, sugar, star anise, salt and pepper and place over medium heat. Bring to a simmer and allow to reduce for 10 minutes. Remove from the heat.
- Heat a grill pan over medium high heat, if using. Remove skin from chops and trim fat cap to 3-5mm thickness. Season chops with salt. Brush blackberry glaze onto one side of the chops and place onto prepared grill or grill pan, glaze side down. Brush glaze onto other side of chops and flip after 30 seconds. Continue this process to achieve a nice sticky glaze and even char on both sides of the chops. Cook for approximately 8 minutes. Transfer chops to a frying pan over medium high heat and place on their side to render the fat caps. Use a probe thermometer to check the internal temperature of the thickest part of the chops and remove from the pan at 45°C (finish cooking in oven for 3-5 minutes if required). Allow chops to rest for at least 10 minutes to an internal temperature of 60°C. Reserve remaining blackberry glaze for the sauce.
- For the Blackberry Sauce, add 1-2 tablespoons water to the glaze to thin the glaze if necessary. Place over medium heat and once hot, add the butter and whisk vigorously to combine. Remove from heat and add the cream, whisking to combine. Season with salt and pepper to taste. Pass through a fine mesh strainer into a serving jug.
- To serve, arrange braised cabbage on the side of each plate in the approximate shape and size of the pork chop. Lay the pork chops on top of the cabbage. Pour a circle of blackberry sauce onto the plates and serve immediately.
