Pork Shoulder with Red Cabbage and Fennel Braise

FOR A 4.5-6.5 LITRE SLOW COOKER. SERVES 6

A perfect dish for cold winter nights — this deliciously spiced, fall-apart tender pork is served on a bed of luscious red cabbage. As this cooks, the slow braising cabbage surrounds the pork, picking up the flavour of the spices and imparting its own richness to the dish in a wonderful melding of flavours.

500g red cabbage, cut into 8mm slices

150g fennel bulb, thinly sliced

1 onion, sliced

1 apple, coarsely grated

2 cloves garlic, crushed

150g rindless bacon, diced or sliced

1 tablespoon cider vinegar

½ teaspoon caraway seeds

2 teaspoons redcurrant jelly, plus 3 scant teaspoons extra

1.8kg bone-in pork shoulder, visible fat removed

½ teaspoon ground cardamom

½ teaspoon ground fennel seeds

½ teaspoon brown sugar

½ teaspoon chicken or vegetable stock powder

1 tablespoon tomato paste

3 teaspoons cornflour mixed to a paste with 2 tablespoons cold water (optional)

Spelt and Wholemeal Bread, to serve

Place the vegetables and apple into the cooker along with the garlic, bacon, vinegar, caraway seeds and redcurrant jelly and stir to combine. Spread the extra 3 teaspoons of redcurrant jelly over the pork and place in the slow cooker. Combine the spices, sugar and stock powder and massage into the meat. Cover and cook on High for 4 to 5 hours or Low for 8 to 9 hours until pork is tender.

Remove the pork from cooker and leave to rest for 15 minutes. Keep warm.

Stir the tomato paste into the cabbage mixture, cover and cook on High for 5 minutes. If necessary, stir in some or all of the cornflour paste to thicken slightly. Add salt and pepper to taste and cook for 7 minutes more.

Serve the cabbage braise in bowls, topped with pull-apart portions of the pork and fresh spelt and wholemeal bread alongside to soak up the juices.