Iberico Lomo & Cabbage Braised in Veal Jus

Method

1. Step 1, Prepare the Cabbage:
2. Step 2, Begin by thinly slicing the shallot the garlic cloves. Cut the green cabbage in half, leaving the root intact. Heat a pan over medium-high heat and place the cabbage halves cut-side down to sear, allowing them to become crispy and caramelised.
3. Step 3, Add the sliced shallot and garlic to the pan, frying them for a few minutes until fragrant. Pour in the veal stock, add the sprigs of thyme and bring the mixture to a boil.
4. Step 4, Transfer the cabbage, shallot, garlic, veal stock and thyme to a pot and braise slowly for 30 minutes under the lid, allowing the flavours to meld together. Season with a pinch of salt and pepper to taste.
5. Step 5, Prepare the Iberico Pork:
6. Step 6, While the cabbage is braising, cut the Iberico pork into small medallions. Season with a pinch of salt and pepper to taste. Heat a pan with olive oil over a high heat and fry the pork medallions until golden brown on both sides.
7. Step 7, Add a few sprigs of thyme and a knob of butter to the pan to infuse the pork with flavour. Once the pork is grilled to perfection, remove it from the pan and allow it to rest for a couple of minutes.
8. Step 8, Plate and Serve:
9. Step 9, Plate the braised cabbage and arrange the pork medallions next to it. Be sure to drizzle the pork with the flavourful cabbage juice from the pot. Serve hot, allowing your taste buds to revel in the exquisite combination of tender Iberico lomo and savoury braised cabbage.