Rack of Pork with Cabbage and Bacon

30 minutes
1 hour 30 minutes
8 to 10
  • 1 rack of duBreton pork
  • 30 ml (2 tbsp.) Dijon mustard
  • 5 ml (1 tsp.) dried rosemary
  • Ground salt and pepper
  • 4 strips of smoked duBreton bacon, cut into pieces
  • 2 chopped onions
  • 1 litre (4 cups) savoy cabbage, in pieces
  • 1 litre (4 cups) curly kale, in pieces
  • 1 litre (4 cups) brussel sprouts cut into halves
  • 250 ml (1 cup) white wine
  • 250 ml (1 cup) 35% cream or 15% cooking cream
  • 10 ml (2 tsp.) cornstarch
Preparation steps
  1. Pre-heat oven to 450oF (230oC).
  2. Place rack of pork in a roasting pan. Baste the surface with Dijon mustard, sprinkle with rosemary and season generously.
  3. Cook in oven for 30 minutes.
  4. Meanwhile, in a large bowl, mix the bacon, the onion and the cabbages. Season.
  5. Remove pork from the oven, add cabbage mixture around the edges and pour in the white wine.
  6. Lower oven temperature to 325oF (160oC) and continue cooking for 1 hour, covered for the first 15 minutes.
  7. Remove pork from roasting pan and place on cutting board. Cover with tin foil and let rest for 5 to 10 minutes prior to cutting between each bone.
  8. Pour liquid from the roasting pan into a sauce pan, add cream and bring to a boil.
  9. Dilute cornstarch in a small amount of cold water and add to mixture, allow to thicken.
  10. Arrange the cabbage/bacon mixture on a serving platter, add the pork ribs and serve with the sauce.