Instead of using ordinary cabbage I make this popular bredie with Brussels sprouts, which is a member of the cabbage family. The sprouts work well with the pork.
Enough for 4
• 800 g deboned pork loin
• 60 ml olive oil
• 30 ml lemon juice
• 3 garlic cloves, finely chopped
• salt and freshly ground black pepper
• 1 large red onion, cut into wedges
• 300 g fresh Brussels sprouts, halved
• 250 ml white wine
Heat oven to 200 ºC. Cut pork loin into portions. Rub meaty part of pork portions with half the olive oil and pour over lemon juice. Now rub garlic into meat and season with salt and pepper. Pour rest of olive oil into an oven dish. Place pork loin pieces in dish along with onion. Roast 1 hour in a hot oven until skin is nice and crispy. Add Brussels sprouts and wine. Roast for 1 more hour
Traditionally bredies and lamb go together. Why not try chops, shanks and steak, or add a twist by using chicken and pork?
Edition SARIE FOOD April / May 2014 | Story Bredies with a twist|Recipe Brussels sprouts, pork bredie