Serves 4 as a main
For the pork rack:
4 pork chops
Salt and pepper to season
Season the pork generously on the meat and the skin side (crackling). Using a pan or a grill start by searing the crackling of the pork chop on medium to high heat until the crackling has fully rendered.
Cook on both sides for about two minutes on medium heat until the meat is slightly firm. Remove from the heat and place on a wire rack.
For the cabbage:
One white cabbage cut into quarters (4 pieces)
Olive oil
Salt and pepper to season
Preheat oven Circo Therm 220 degreeC.
Add some oil to a frying pan and seal the cabbage quarters in high heat on both sides for about a minute on each side. Transfer to the oven for about 10 minutes turning the cabbage halfway through. The cabbage should be well caramelised and slightly al dente. Rest the cabbage next to the pork.
For the soy mirin glaze:
200 mls light soy
150 mls mirin
200 mls chicken stock
1 tbsp grated ginger
Combine all the ingredients in a saucepan and bring close to the boil, reduce the sauce by a third to a syrup consistency, about 5-8 minutes.
Place to one side.
To assemble:
1 green apple cut into matchsticks.
100 gms toasted hazelnuts
Reheat the pork and cabbage on the wire rack for about 2 minutes in the oven Circo Therm 220 degree C.
Place the pork a little off centred on the plate followed by the cabbage opposite the pork. Spoon the sauce in the middle followed by the apple and hazelnuts.