Braised mustard pork and vegetables
"A dish celebrating tender, braised meat, perfect for a Sunday lunch."
9.8 / 10
Nutrition per serving:
Percent Daily Values based on a 2,000 calorie diet.
300g Savoy cabbage, cut into wedges
8 baby leeks, trimmed
1 bulb fennel, cut into wedges
half tsp sage or thyme
good pinch pepper
1 low-salt vegetable stock cube, dissolved in 400ml boiling water
1 tsp rapeseed oil
4 lean pork steaks (300g)
3 tsp Dijon mustard
Sign in to save any recipe in the world and get personal recommendations