Iberian Pork, Cabbage, Lemon, Date Recipe
Make Iberian Pork, Cabbage, Lemon, Date Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pork & Marinade
Cabbage & Aromatics
Dates & Finish
Method
Pork & Marinade
- 1
Prepare and marinate pork
Trim excess large exterior fat from the Iberian pork shoulder, leaving some fat for flavor. Pat the meat dry. In a bowl combine 3 tbs olive oil, smoked paprika, ground cumin, minced garlic, lemon zest, lemon juice, 1.5 tsp sea salt and 0.75 tsp black pepper. Rub the marinade all over the pork, massaging into any slashes or crevices. Place the pork in a dish, cover, and refrigerate for at least 2 hours or preferably overnight to develop flavor.
- 2
Sear and roast pork
Preheat oven to 160°C (320°F). Remove pork from fridge 20 minutes before cooking. Heat a large ovenproof skillet or Dutch oven over medium-high heat until hot. Add a thin film of oil, then sear the pork on all sides until deep golden brown (about 3–4 minutes per side). Remove pork briefly. Reduce heat to medium and deglaze the pan with 2–3 tbs water, scraping up browned bits. Return pork to the pan, cover tightly with lid or foil, and transfer to the oven. Roast for about 1.5–2 hours, or until the internal temperature reaches 90°C (195°F) for pull-apart tenderness (or 70–75°C if you prefer sliceable meat), basting once halfway through with pan juices. When done, remove from oven and let rest, covered, for 15–20 minutes before shredding or slicing.
Cabbage & Aromatics
- 3
- 4
Sauté cabbage
Add the thinly sliced green and red cabbage to the pan, packing it in and stirring to combine. Increase heat to medium-high and cook for 4–5 minutes until the cabbage begins to wilt and take on color.
- 5
Deglaze and braise
Stir in the apple cider vinegar and granulated sugar (or honey) to deglaze, scraping up any browned bits. Pour in the 150 ml stock, add 1 tsp salt and 0.5 tsp black pepper, then reduce heat to medium-low. Cover and braise the cabbage gently for 12–15 minutes, stirring once, until tender but still with slight bite. If the pan becomes dry, add a splash of water or more stock.
- 6
Finish cabbage
When tender, remove the lid, increase heat for 1–2 minutes to concentrate flavors, then taste and adjust seasoning with more salt or vinegar if desired. Keep warm until ready to serve.
Dates & Finish
- 7
Prepare dates and lemon
While the pork rests and the cabbage finishes, pit and halve the Medjool dates. Segment (supreme) the lemon over a small bowl to catch juices, reserving any juice. If lemon supremes are unfamiliar, slice off the peel and pith, then cut between membranes to release segments.
- 8
- 9
Assemble and garnish
Shred or slice the rested pork. Pile a bed of warm braised cabbage on each plate, top with slices or shreds of Iberian pork. Scatter warm date halves and lemon supremes over the pork and cabbage. Sprinkle chopped parsley and toasted slivered almonds (if using) and drizzle with a little finishing olive oil. Taste and add a final squeeze of lemon or a pinch of flaky salt if desired.