Entree: Spain – Balearic Islands – Llom amb Col (Pork loin braised with cabbage and Balearic cured sausage)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 15 min

Total 1 hr 40 min

Ingredients

- 2 lb (900 g) boneless pork loin
- 1 medium green cabbage, about 2 lb (900 g), core removed and quartered
- 4 oz (115 g) sobrassada, sliced
- 1 large onion, thinly sliced (about 8 oz / 225 g)
- 3 cloves garlic, minced
- 2 tbsp (30 ml) olive oil
- 1/2 cup (120 ml) dry white wine
- 1 cup (240 ml) chicken stock
- 1 tbsp (15 ml) white wine vinegar
- 2 bay leaves
- 1 tsp (5 g) sweet paprika
- 1 1/2 tsp (8 g) kosher salt, divided
- 1 tsp (5 g) freshly ground black pepper, divided
- 2 tbsp (8 g) chopped fresh parsley

Instructions

1. Preheat the oven to 325°F (160°C). Pat the pork loin dry and season all over with 1 tsp (5 g) salt and 1/2 tsp (2.5 g) black pepper.
2. Heat 1 tbsp (15 ml) olive oil in a large ovenproof Dutch oven over medium-high heat. Sear the pork on all sides until deeply browned, about 3–4 minutes per side. Remove pork and set aside.
3. Add the remaining 1 tbsp (15 ml) olive oil to the pot. Sauté the sobrassada slices until they release fat and start to brown, about 2–3 minutes. Add the sliced onion and cook until softened, about 6–8 minutes. Stir in the minced garlic and paprika and cook 30 seconds until fragrant.
4. Add the cabbage quarters to the pot and toss to combine with the onion and sausage. Pour in the white wine and white wine vinegar to deglaze, scraping up browned bits from the bottom. Let the wine reduce by half, about 2–3 minutes.
5. Nestle the seared pork loin on top of the cabbage mixture. Pour the chicken stock around the sides (not over the pork so the sear remains). Add bay leaves, the remaining 1/2 tsp (3 g) salt, and remaining 1/2 tsp (2.5 g) black pepper.
6. Cover the pot and transfer to the preheated oven. Braise for 1 to 1 1/4 hours, or until the pork is tender and the cabbage is very soft.
7. Remove the pot from the oven. Transfer the pork to a cutting board and let rest for 10 minutes before slicing. Meanwhile, skim any excess fat from the surface of the braising liquid and stir in chopped parsley.
8. Slice the pork loin and serve over generous portions of braised cabbage, spooning pan juices and sobrassada pieces over the top.