500g Pork loin
4 Garlic cloves
250g New potatoes
25ml Olive oil
450g Red plums
1 Medium shallot
½ inch piece fresh ginger
75ml Cider vinegar
75g Brown sugar
1 Medium Savoy cabbage
Pinch of sea salt and pepper
Try this recipe with an unoaked South African Chardonnay – A native grape variety of Burgundy, Chardonnay is widely planted throughout the New World. In South Africa there has been much experimentation taking place with barrel fermentation and oak ageing of Chardonnay, but for this dish, an unoaked Chardonnay will work well.
Wine recommendations by Wines of South Africa
- Preheat the oven to 200C/350F.
- Wash and halve the potatoes and lay in a large roasting tray. Scatter over the garlic, drizzle with olive oil and season. Also season the pork and lay the whole loin on top of the potatoes in the roasting tray. Place in the oven and cook for around 45-60 minutes.
- Peel and finely slice the shallot and ginger. Stone the plums and cut into 8 segments, add to a saucepan along with the shallot, ginger, sugar and vinegar. Bring to the boil, then turn down and simmer for 20-30 minutes, until cooked down and until the vinegar smell has completely cooked out.
- Then trim the ends and any torn leaves off the cabbage, cut out the core and finely slice. Heat up a little oil in a saucepan, add the cabbage, season and sweat down with a splash of water.
- When the pork is cooked, rest for 20 minutes and then serve with the chutney and cabbage.