Pork la Col

Name: Pork la Col
Yield: Serves 4
Cuisine: Spain
Ingredients: salt and freshly ground black pepper to taste; 2 Tbsp chopped fresh sage; ¼ tsp crushed garlic; 1 Tbsp honey; 8 baby carrots, halved lengthways or 2 large carrots, julienned; 2 cups baby spinach leaves; 1 sweet apple; 800g—1 kg leg of pork, deboned; 1 Tbsp lemon juice; 1 Tbsp olive oil; 1 Tbsp Worcestershire sauce; ½ tsp cayenne pepper; 2 Tbsp olive oil; 1 lemon, quartered; 1 baby green cabbage; ½ cup water; 1 cup vegetable stock; 1 × 330 ml bottle cider; 1 onion, roughly chopped

Preparation info

Serves
4

Difficulty
Medium

Appears in

All Sorts of Healthy Dishes

By Chantal Lascaris

Published 2017

About

HAM OR PORK ON THE MENU IS A WAY OF LIFE IN SPAIN. IN TAPAS BARS AROUND THE COUNTRY, SPANIARDS DEBATE THE MERITS OF DIFFERENT BREEDS OF PIGS, WHAT THEY EAT AND THE BEST WAY OF CURING THE MEAT. APPLES PARTNER PERFECTLY WITH PORK AND HERE THEY CONTRIBUTE TO AN UNUSUAL, WARM AND DECONSTRUCTED COLESLAW. THE ADDITION OF CABBAGE (LA COL) AND CARROTS ASSISTS DIGESTION, WHILE THE COOKING PROCESS HELPS TO PRESERVE THE BETA-CAROTENE CONTENT OF THE CARROTS.