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Braised Alpine pork and cabbage in a rustic bowl, broth pooling around pulled pork and cabbage ribbons, steam rising

Braised Alpine Pork and Cabbage with Potatoes

Pork shoulder, speck, and savoy cabbage braised low and slow with potatoes, caraway, and juniper in one dutch oven.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 25 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Alpine
Calories: 758
Ingredients Method Notes

Ingredients
  

  • 800 g pork shoulder, boneless, cut into 5 cm / 2-inch chunks
  • 120 g speck or thick-cut bacon, diced
  • 1 onion, diced large (200 g)
  • 3 garlic cloves, minced
  • 1 savoy cabbage, cored and sliced into ribbons medium head (about 800 g)
  • 500 g Yukon gold potatoes, peeled, cut into 3 cm chunks
  • 1 tsp caraway seeds
  • 1 tsp juniper berries, crushed
  • 2 bay leaves
  • 200 ml dry white wine
  • 500 ml chicken or pork stock low sodium
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • salt and black pepper to taste
  • 2 tbsp fresh parsley, chopped for garnish

Method
 

Brown and Build the Base
  1. Season the pork shoulder chunks generously with salt and pepper. Heat the olive oil in a 5.5-quart / 5 L dutch oven (28 cm / 11-inch) over medium-high heat.
  2. Brown the pork in two batches, about 3 to 4 minutes per side, until deep golden on all sides. Don't crowd the pot, or the pork will steam instead of browning. Transfer to a plate.
  3. Add the diced speck to the same pot and cook 4 to 5 minutes, stirring, until the fat renders and the edges crisp.
  4. Add the onion and garlic, cook 4 to 5 minutes until soft and translucent. Stir in the caraway seeds, crushed juniper berries, and bay leaves, and cook 30 seconds until fragrant.
  5. Pour in the white wine, scraping up any browned bits from the bottom of the pot. Simmer 2 minutes to cook off the sharp alcohol smell.
Braise the Pork and Cabbage
  1. Heat the oven to 160 C / 325 F. Return the pork and its juices to the pot, add the stock, and bring to a gentle simmer on the stovetop.
  2. Cover and transfer the pot to the oven. Braise for 45 minutes.
  3. Remove the pot, stir in the potatoes, cover, and return to the oven for 20 minutes.
  4. Add the cabbage, pushing it down into the liquid so it's mostly submerged. Cover and braise 25 to 30 minutes more, until the pork is fork-tender and shreds easily, reaching an internal temperature of about 90 C / 195 F, and the cabbage is soft.
  5. Uncover for the last 10 minutes if the broth looks thin, to let it reduce slightly.
  6. Stir in the butter off the heat, discard the bay leaves, and taste for salt and pepper.
  7. Ladle into bowls, scatter with parsley, and serve.

Notes

  • Browning pork in batches prevents steaming and builds a better fond.
  • Crush juniper berries so their oil actually flavors the braise.
  • Rest the pot 5 minutes off heat before ladling to let fat settle.
  • Discard bay leaves before serving, they turn brittle and bitter.