Pork loin with Mallorcan cabbage is one of those traditional dishes that perfectly reflects the essence of Mallorcan cuisine: simple ingredients, intense flavors, and a preparation that has been passed down from generation to generation. This recipe, typical of the island, is perfect for cooler days, as it is a comforting stew in which pork is combined with local vegetables and cured meats, creating an explosion of Mediterranean flavor.
If you want to prepare authentic pork loin with cabbage, read on to discover the ingredients and step-by-step instructions for this delicious recipe.
Ingredients for preparing pork loin with Mallorcan cabbage
For 4 people, you will need:
- 8 pork loin steaks (preferably thick)
- 1 large kale
- 100 g Mallorcan sobrasada
- 100 g butifarrón (typical Mallorcan sausage, you can substitute it with blood sausage if you can’t find it)
- 100 g pancetta or bacon
- 3 medium potatoes
- 2 large onions
- 2 cloves of garlic
- 2 ripe tomatoes grated
- 1 glass of dry white wine
- >1 glass of meat broth or water
- Extra virgin olive oil
- Salt and pepper to taste
- Sweet paprika to taste>
- 1 bay leaf
How to prepare the Authentic loin with Mallorcan-style cabbage
Step 1: Prepare the cabbage and potatoes
- Wash and blanch the cabbage: Separate the kale leaves, wash them well, and blanch them in boiling salted water for 5 minutes. This will soften the leaves and make rolling easier.
- Cut the potatoes: Peel and cut the potatoes into thick slices.
- Preheat the oven: Set the oven to 180°C (350°F) so it’s ready while you prepare the stew.
Step 2: Prepare the pork loin filling
- Season the pork loin: Season the pork loin fillets with salt and pepper on both sides.
- Add the filling: Place a piece of sobrasada, a little butifarrón (Spanish sausage), and a piece of bacon on each fillet.
- Roll the cabbage: Wrap each pork loin fillet in a blanched cabbage leaf to form a parcel. To secure the seal, you can use a toothpick or kitchen string.
Step 3: Sauté the stew base
- Prepare the sauté: In a large saucepan, heat a drizzle of extra virgin olive oil and sauté the finely chopped onions and garlic until golden brown.
- Add the tomato and paprika: Add the grated tomato and a teaspoon of sweet paprika. Cook over medium heat until the tomato sauce reduces.
- Add the potatoes: Add the sliced potatoes and stir well to coat them with the sauce.
Step 4: Cook the pork loin with cabbage
- Place the rolls: Distribute the pork loin rolls with cabbage over the potatoes in the casserole dish.
- Add wine and stock: Pour in the dry white wine and let the alcohol evaporate for a few minutes. Then, add the glass of beef stock or water and the bay leaf.
- Slow cook: Cover the casserole dish and cook over low heat for 45-50 minutes, allowing the flavors to blend and the potatoes to become tender.
Step 5: Finishing Touch and Presentation
- Check cooking: Before removing from the heat, make sure the potatoes are thoroughly cooked and the pork loin is tender.
- Rest: Let it rest for a few minutes before serving to allow the flavors to settle.
- Serve: Serve the pork loin with cabbage hot, accompanied by the potatoes and the resulting sauce.
Tips for a perfect pork loin with cabbage
- Choose quality ingredients: Authentic Mallorcan sobrasada and butifarrón (sausage) add a traditional touch to the dish. If you can’t find them, you can opt for cured meats with a similar smoky flavor.
- Slow cooking: The key to a good Mallorcan pork loin with cabbage is to cook it slowly, allowing the flavors to blend well.
- Prevent it from splitting: If the rolls tend to fall apart, you can use kitchen string or toothpicks to keep them closed during cooking.
- Cold meat substitution: If you prefer a lighter version, you can omit the sobrasada and butifarrón, although you will lose some of the traditional flavor.
A little history: Why is pork loin with cabbage so special in Mallorca?
Loin with cabbage, Mallorcan style, is a recipe with deep roots on the island. It was born as a way to take advantage of local produce and preserve pork during the colder months. It’s a dish often prepared during the fall and winter, especially at family gatherings and traditional celebrations such as matances (pig slaughter).
What makes this recipe special is its combination of local ingredients such as sobrasada, a sausage made with pork and paprika, and butifarrón, which adds a spicy touch and an unmistakable flavor.
What to serve with pork loin with cabbage?
Pork loin with Mallorcan cabbage is a complete dish in itself, but if you want to complement it, here are some ideas:
- Mallorcan brown bread: Ideal for dipping in the stew sauce.
- Fresh salad: To add a light touch and balance the dish.
- Mallorcan red wine: A local wine like a Manto Negro or a Callet pairs perfectly with this stew.
A classic of Mallorcan cuisine
Pork loin with Mallorcan cabbage is much more than a simple stew. It is a dish that represents the essence of traditional Mallorcan cuisine, combining local ingredients and simple techniques to achieve a spectacular result.
If you are looking for a recipe steeped in history, flavor, and tradition, don’t hesitate to try this delicious dish. Perfect for cool days and family gatherings, loin with Mallorcan cabbage will win you over with its unique flavor.
Try it and enjoy a taste of Mallorcan cuisine at your table!