HF - Bacon Wrapped Pork and Onion Gravy with Roast Potatoes, Red Cabbage and Green Beans

Updated at: Thu, 17 Aug 2023 14:07:43 GMT

Step 1

Preheat your oven to 200°C and bring a large saucepan of water to the boil with 1/2 tsp of salt.

Step 2

Peel and chop the potatoes into 4cm chunks.

Step 3

Pat the pork dry with some kitchen roll, then season with salt and pepper and drizzle with oil.

Step 4

Heat a frying pan over high heat and brown the pork all over, 2 mins, turning often.

Step 5

Transfer to a baking tray and lay the bacon rashers over the pork, tucking them under at the bottom.

Step 6

Roast the pork on the middle shelf of your oven for 40/55/75 mins (depending on size). IMPORTANT: The pork is cooked when no longer pink in the middle.

Step 7

Pour a good glug of oil onto another baking tray and pop in your oven.

Step 8

Add the potatoes to the boiling water and cook for 7-8 mins or until the edges have softened when you poke them with a knife.

Step 9

Once the potatoes are ready, drain in a colander, pop back into the pan then sprinkle on half the flour. Give your pan a shake to fluff up the potatoes.

Step 10

Take your hot baking tray out of your oven, carefully transfer your potatoes onto it in a single layer, turning in the oil. Season with salt.

Step 11

Roast the potatoes on the top shelf of your oven until golden, 45-50 mins, turn halfway through.

Step 12

Wash your saucepan and set aside - you'll use it later.

Step 13

Meanwhile, cut the cabbage in half through the root, remove the triangle root in the middle and discard, then slice thinly.

Step 14

Heat a drizzle of oil in a large saucepan on medium high heat. Once the oil is hot, add the cabbage, season with salt and pepper, and stir fry for 2 mins.

Step 15

Pour in the soy sauce, balsamic vinegar, sugar and water.

Step 16

Stir and bring to a simmer, then reduce the heat to medium low, cover with a lid and leave to cook until the cabbage is tender, 10-12 mins. Stir twice in this time.

Step 17

Once tender, remove the lid, increase the heat to medium and cook until the liquid has reduced, 8-10 mins.

Step 18

Meanwhile, pop a saucepan on medium high heat and add half the butter.

Step 19

Allow the butter to melt, then stir in the remaining flour. You've made a roux!

Step 20

Cook until the roux is a medium brown colour and gradually stir in the water. Break up the chicken stock cube and sprinkle in, and add onion marmalade too.

Step 21

Bring to a boil, stirring out any lumps that form. Lower the heat and simmer until the gravy has thickened to your liking, 10-15 mins.

Step 22

When the pork is ready, allow to rest, wrapped in foil for 10-15 mins before slicing.

Step 23

Fill your pan with water and 1/2 tsp of salt and pop on high heat.

Step 24

Get any washing up done.

Step 25

Once your water is boiling, and once everything is nearly ready, add the beans to the water and simmer until tender, 4-5 mins. Once cooked, drain in a colander.

Step 26

Stir the remaining butter into the red cabbage, taste and add salt and pepper if you feel it needs it.

Step 27

Add any pork resting juices to the gravy if it needs thinning slightly, reheat if necessary.

Step 28

Slice the pork thinly and add to the plate along with the veggies. Pour over the gravy and enjoy!

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