Suckling pig, red cabbage and mulled cider

Add variety to your Christmas menu with this pork dish, which is packed with delicious winter flavours. 

Prep time 30 minutes | Cook time 1 hour 30 minutes | Serves 4


1 pork loin rack


Trim the cutlets so each has a double cutlet and cook in a light brine solution at 62 degrees for an hour and half.

For the puree


½ red cabbage
2 braeburn apples
100g sultanas
1 star anise
1 clove
1 litre red wine
½ litre port
50ml red wine vinegar
125g unsalted butter
10g Sosa Ultratex 3


Sweat of the cabbage with a pinch of salt and pepper for about 12 minutes until tender but not brown.

Add the peeled and chopped apples, spices and wines and cook until the liquid has reduced by half, add the vinegar, butter and ultratex 3.

Transfer to a blender and blitz until smooth. Season to taste.


Mulled cider


½ litre mulled cider
1 tspn Essential Cuisine pork glace
25g Sosa gelcrem hot


Mix everything together with a hand blender and bring to the boil. Keep warm.


Spread the mulled cider sauce onto the plate with a pallet knife.

Sear the joined cutlets on either end, then carve in half.

Warm the dates in a little water and place next to the cutlet alongside the puree and a piece of braised red chicory.


For more recipes download our magic of Christmas magazine

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