PORK, ROSTI & RED CABBAGE
Easy weekend treat.
Provided by nicdavies
Time 40m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Slice the pork fillet into chunks and finely chop the sage leaves and garlic. Place all in a bowl together with several glugs of olive oil and leave to marinade for 1hr.
- Finely shred the red cabbage and finely chop the onion. Melt a knob of butter over a low heat and soften the onion. Add the red cabbage and cook for 2/3 minutes. Turn off heat and leave to fuse.
- Grate the potatoes and sponge out the moisture by wrapping the grated potato in a clean tea towel and wringing tightly.
- Add the dry potato to a bowel with the beaten egg and season well. Flatten out to form two discs and dry fry each until golden. Place in a heated oven until ready to serve.
- Heat a frying pan until very hot and fry the pork fillets until crisp on the outside and just cooked in the centre. Wrap in foil.
- Add the single cream to the red cabbage and heat through.
- Finally fry the dry cured ham until crisp. Serve, with the pork fillets topped with the crispy ham.
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