Pickled Pork with Cabbage & Mustard Sauce

1.5 kilo piece pickled pork
1 onion, quartered
1 teaspoon peppercorns
1 tablespoon brown sugar
½ onion, finely chopped
2 tablespoon cider vinegar
1 tablespoon plain flour
1 teaspoon Dijon mustard
1 teaspoon grainy mustard
1 teaspoon hot English mustard
½ onion, finely chopped
2 tablespoons parsley, coarsely chopped
1 Savoy cabbage, cut into thick wedges
Place pork in a large pot and cover with water. Bring to the boil and skim. Add onion, peppercorns, bay leaf, cloves, vinegar, brown sugar and cabbage. Simmer until very tender (approx. 2 ½ hours).
To make the sauce: Melt butter in a saucepan. Add onion and cook over low heat until soft. Add flour and cook until the flour ‘bursts’. Gradually add the beef stock and pickling liquid. Cook until mixture thickens. Stir in mustards and cream and simmer for 2-3 minutes. Remove pork from the pickling liquid. Slice and serve with sauce. Sprinkle with parsley. Serve with mashed potato and peas.

Serves: 4-6 
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