Pork in dark sauce roasted on red cabbage

Ingredients

• 1 1/8 kg Pork shoulder
• 270 g Red cabbage, shredded
• 210 ml Homemade chicken stock
• 70 ml White wine
• 4.8 pcs Garlic cloves, whole
• 1 1/4 tbsp Olive oil
• 1 3/4 tbsp Butter, unsalted
• 5/8 tbsp All purpose flour
• 1 1/4 tsp Salt, fresh ground
• 5/8 tsp Black pepper

Method

1. Preheat oven to 220°C and lightly oil a heavy-bottomed metal roasting pan.
2. In a food processor, combine 2tbsp olive oil, salt, and pepper.
3. Pulse until a paste forms.
4. With a paring knife, gently score the pork's fat layer, making 10 to 15 small 1-cm cuts all over.
5. Rub pork with prepared garlic mixture.
6. Set butter and cabbage in roasting pan.
7. With kitchen twine, tie pork in 2-cm increments and transfer to pan.
8. Roast pork until golden brown, for 30 minutes.
9. Reduce heat to 160°C and roast for 2 1/2 hours.
10. Transfer pork to a cutting board, cover with aluminium foil, and let rest for 15 minutes before slicing.
11. Meanwhile, pour pan drippings into a small bowl and skim fat.
12. Set pan over medium heat, add white wine, and cook, stirring and scraping up browned bits, until wine is reduced by half, for 4 minutes.
13. Add flour and whisk to combine; cook for 1 minute.
14. Slowly whisk in drippings and 350ml chicken broth.
15. Cook, whisking, until sauce thickens slightly, for 3 minutes.
16. Set aside.
17. Prepare buckwheat; heat remaining oil in large skillet over medium-high heat; add buckwheat, cumin, and mustard seeds.
18. Cook for 2-3 minutes; stirring.
19. Pour in the remaining stock and bring to a gentle boil; reduce heat to low and simmer for 10 minutes.
20. Cover and set aside for 2 minutes.
21. Slice pork and set on a plate; drizzle with prepared sauce and serve with mustard buckwheat and red cabbage.