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Smoked roast pork with cabbage
- Makes
4
servings - Difficulty
Complex
- Ready in
2 hr 30
By Jean-Georges Vongerichten and Mark Bittman
Published 2000
A gorgeous dish, purple, yellow, and brown, and rich in flavor as well. Line whatever pot you use for the smoking with a double thickness of heavy-duty aluminum foil, or use a pot you don’t care about. And try your best to use Lapsang Souchong tea, which has already been smoked and will therefore give a more intense flavor to the pork.
Ingredients
1 cup 1 cup 1
Method
- Line the inside of a wok or a large pot with a double layer of heavy-duty foil (or use a pot you don’t care about). Combine the sugar, tea, rice, spices, and orange peel in the bottom; place a rack over this mixture (or you can build a little platform with chopsticks or knives) and lay the pork on the rack. Cover tightly with foil, leaving just one tiny gap, no bigger th
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