900 g (2 lb) loin of pork, chined, rind scored
salt and freshly ground black pepper
2.5 ml (1/2 tsp) dried oregano
450 g (1 lb) red cabbage
25 g (1 oz) butter
1 Spanish onion, thinly sliced
3 dessert apples, peeled, cored, quartered and sliced
30 ml (2 tbsp) red wine vinegar
finely chopped fresh parsley, to garnish
1. Bring the meat to room temperature.
2. Heat the oven to 170°C (325°F) gas 3. Remove the rind from the loin of pork. Season the pork with salt and freshly ground black pepper and sprinkle with dried oregano. Reserve.
3. Place the rind on a baking sheet, rub with a little salt and reserve.
4. Wash the red cabbage and cut it into quarters with a sharp knife. Remove the hard central core and shred the cabbage finely. Bring a saucepan of salted water to a boil and blanch the cabbage for 1 minute. Drain, rinse under cold running water and drain again.
5. in a large, flameproof casserole, heat the I butter. Add the thinly sliced onion and saute over a moderate heat for 7-10 minutes.
6. Remove from heat. Stir in the prepared apples, cabbage and vinegar. Season to taste with salt and freshly ground black pepper.
7. Place the loin of pork on top of the vegetables, cover tightly and cook in the oven for 30 minutes.
8. After the casserole has been in the oven for 30 minutes, place the pork rind on the top shelf of the oven. Continue cooking for a further hour, until the crackling is crisp and the meat is cooked: the juices should run clear when you insert a skewer into the thickest part.
9. Transfer the loin of pork to a board. Cut the crackling neatly into portions. Slice the meat neatly between the chop bones to make 4 chops. Arrange the cabbage and apple I mixture in a large serving dish. Lay I overlapping pork chops on top and arrange the crackling at either end. Garnish the I chops and serve at once.
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