Potted Pork, Bacon and Cabbage

Photo: Simon Wheeler

Preparation info

  • Difficulty


  • Serves


Appears in

Today's special: A new take on bistro food

Today's special

By Anthony Demetre

Published 2008

  • About

For this you will need a largish pudding basin or 6 individual basins. When covering with greaseproof paper prior to cooking, always remember to fold a broad pleat into the paper to allow some give when the filling expands during cooking.


  • 1 Savoy cabbage
  • Bowlful of iced water
  • 25 g butter, plus more to grease the basin
  • 1 onion, finely chopped
  • 1 tablespoon pureed garlic
  • 1 teaspoon chopped rosemary
  • 1 teaspoon chopped thyme
  • ½ teaspoon ground allspice
  • 160 g bacon, chopped finely by hand or minced
  • 350 g pork shoulder, chopped finely by hand or minced
  • 80 g prunes, chopped
  • 1 egg, lightly beaten
  • Salt and freshly ground black pepper


Separate the cabbage leaves and blanch them in salted boiling water until almost tender, but still with a good bit of bite. Refresh in a bowl of iced water, drain and pat dry.

Grease the inside of the pudding basin(s) with butter and then line with the larger leaves, making sure they overlap around the sides and leaving enough overhang to be able to close them over the top and cover the basin(s) completely.

Cook the onion in the melted butter with the garlic, rosemary, thyme and allspice until softened. Leave to cool.

Shred the remaining cabbage leaves and combine well with the onions and the rest of the ingredients, making sure everything is evenly mixed. Fill the lined basin(s) with the mixture and close the leaves over.

Cover the top of the/each basin with (a) piece(s) of greaseproof paper with a pleat-like folds in it. Tie firmly in place with a piece of string.

Cook in a covered bain-marie (or deep roasting tray half filled with boiling water) for about 1 hour, or until a skewer inserted into the middle comes out hot – ideally, a temperature probe is perfect for this type of cooking, in which case the core temperature should reach 70°C.

Remove from the bain-marie, unwrap, turn out and serve warm, moistened with a little of the juices from the basin(s). The potted pork is equally delicious served cold with pickles.