Saturday, April 5, 2008

Kurobuta pork, red wine braised cabbage and apples, and pan sauce

This, along with the following few posts, were dinners from last week.

Kurobuta pork is basically the pig equivalent of Kobe beef. It's really well marbled, full of flavor, and, while a little more pricey than regular pork, isn't $50 a pound. Sometimes Savenor's has this in stock, but if they don't they will always order it for you. I just pan seared the chops and then made a sauce with the drippings, flour, shallots, demi-glace, chicken stock, and a little white wine. For the braised cabbage, just cook the cabbage and some thinly sliced onion with some butter for about 15-20 minutes over medium heat, then add one grated apple, some ginger, red wine and water and braise for an hour and a half to two hours over medium to low heat. The cabbage is actually better if you make it a day ahead of time.

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