Pork with Red Cabbage, Apples, and Juniper
This classic combination, with flavorings borrowed from a traditional Alsatian braise, is perfectly balanced in both taste and texture.
Why This Recipe Works
While developing our pork with red cabbage recipe, we were surprised to find that the less cooking liquid we used, the better both the pork and cabbage became. The pork stayed moist and the flavor of the cabbage and apples was more concentrated. It took less than an hour for the pork to reach an internal temperature of 135 degrees—it finished cooking through with residual heat as it rested. Drier than a braise, but moister than a roast, this hybrid method was the right one for our pork and red cabbage recipe.
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