Bacon and Cabbage with Parsley Sauce (Irish)
Máirtin Mac Con Iomaire, a lecturer in culinary arts at Dublin Institute of Technology, quotes the late Irish playwright and author John B. Keane on this basic Irish comfort food thusly: "When this kind of bacon is boiling with its old colleague, white cabbage, there is a gurgle from the pot that would tear the heart out of any hungry man." Every traditional Irish household has a recipe for bacon and cabbage (bacon in this case meaning cured pork); this one comes from Nenagh, County Tipperary.
1 (3 lb) cured pork loin (1.5 kg)
1 carrot, chopped
2 stalks celery, chopped
2 leeks, chopped (white part only)
1 tsp. black peppercorns
1 Tbsp. Dijon mustard
1 Tbsp. fresh breadcrumbs
1½ tsp. brown sugar
2 Tbsp. butter, softened
2 lbs white cabbage, finely shredded (1 kg)
sea salt
To Serve:
Parsley Sauce
boiled potatoes
Dry the breadcrumbs in a preheated oven at 250°F (120°C/100°C fan, Gas Mark 0.5) for 30 minutes.
Put the pork loin into a large pot. Add the carrot, celery, leeks, and peppercorns and cover ingredients with cold water. Bring to a boil over high heat, then reduce the heat and simmer, uncovered, for about 1 hour.
Meanwhile, preheat the oven to 400°F/200°C (Gas Mark 6).
Remove the pork from the pot and set aside. Strain and reserve the cooking liquid.
Cut the rind off the pork and discard it, then score the fat all over with a small, sharp knife. Put the pork into a roasting pan just big enough to hold it.
In a small bowl, combine the mustard, breadcrumbs, brown sugar, and 1 Tbsp. of the butter and mix them together with a fork. Spread the mixture over the top and sides of the pork loin, then roast in the oven for about 20 minutes.
Meanwhile, put the cabbage into a saucepan just big enough to hold it and add the reserved cooking liquid to cover, pouring in a little water if necessary. Bring the liquid to a boil, then reduce the heat to a simmer and cook until the cabbage is cooked through but still a little crisp, about 6 minutes. Drain well and toss in a bowl with the remaining Tbsp. of butter. Season to taste with salt.
To serve, make a bed of the cabbage on a serving platter. Slice the pork loin about ½" (1.25 cm) thick and lay it on top of the cabbage. Serve with mustard cream sauce or parsley sauce and boiled potatoes on the side.
Makes 4-6 servings.