Spicy braised pork with caramelized cabbage in the oven

Name: Spicy braised pork with caramelized cabbage in the oven
Prep time: 25 min
Cook time: 1 h 30 min
Total time: 1 h 55 min
Yield: 4
Cuisine: Bulgarian
Ingredients: 800 gr pork (shoulder or neck); 1 kg fresh white cabbage; 2 tbsp lard or vegetable oil; 150 gr onion; 4 pcs garlic cloves; 2 pcs dried hot peppers; 1 tsp hot red pepper (ground); 1 tbsp sweet smoked red pepper; 2 tbsp concentrated tomato paste; 2 pcs bay leaf; 0.5 tsp ground cumin; 1 tbsp apple cider vinegar; 300 ml meat or bone broth; 1.5 tsp salt; 1 tsp freshly ground black pepper

🌍 Bulgarian
⏰ 115 min
👥 4
🔥 550 kcal

Ingredients

pork (shoulder or neck)800 gr

fresh white cabbage1 kg

lard or vegetable oil2 tbsp

onion150 gr

garlic cloves4 pcs

dried hot peppers2 pcs

hot red pepper (ground)1 tsp

sweet smoked red pepper1 tbsp

concentrated tomato paste2 tbsp

bay leaf2 pcs

ground cumin0.5 tsp

apple cider vinegar1 tbsp

meat or bone broth300 ml

salt1.5 tsp

freshly ground black pepper1 tsp

Method

Preheat the oven to 180°C. Cut the pork into large chunks (about 4-5 cm). Pat it dry with paper towels and season with 0.5 tsp salt and black pepper.
In a heavy cast-iron pot or deep ovenproof pot, heat 2 tbsp pork fat over medium-high heat. Brown the meat in batches until it has a rich golden-brown crust (about 6-8 minutes). Remove to a plate.
Shred the cabbage into thin strips and massage it in a large bowl with the remaining 1 tsp salt and 1 tbsp apple cider vinegar to soften and release some of its juices.
In the same fat, add the sliced onion and cook for 4-5 minutes until softened. Add the minced garlic, halved dried chili peppers, smoked paprika, cayenne pepper, and cumin. Cook while stirring constantly for about 40 seconds to release the essential oils without burning the paprika.
Add the tomato paste and cook for another 1-2 minutes, stirring constantly. Deglaze the bottom with 300 ml meat broth, scraping up the caramelized bits.
Add the shredded cabbage gradually, stirring until its volume decreases (about 6-8 minutes). Return the browned pork along with the released juices and add the bay leaves.
Cover the pot with a lid and transfer it to the preheated 180°C oven for 60 minutes. Then remove the lid, stir gently, and bake for another 20-25 minutes at 200°C until the cabbage is caramelized on the edges and the sauce has reduced and thickened.
Remove from the oven, discard the bay leaves, and let the dish rest for 10 minutes before serving to allow the spicy flavors to harmonize.