Pork stew with red cabbage in Danish

The most delicious in my opinion in Danish cuisine, after my favorite smorrebrods, is fish and pork. And pork in sauce with red cabbage – despite some similarities with numerous national recipes for pork stew, the Danes still get a special one. So, I present to you a culinary recipe for pork stew with red cabbage in Danish. Preheat the oven to 200 degrees. The spatula is placed in a baking dish. Fill with water so that the water covers the skin. The mold should not be used very large, so that the gravy does not spread, but concentrates all around the meat. We put the meat in the bottom of the oven for 30 minutes. After that, we take out the meat and make shallow cuts across and across, rub the shoulder blade with salt. Thanks to these almost surgical manipulations, our shoulder blade will get a beautiful crispy crust, and the kitchen will begin to immerse itself in a mind-blowing aroma. We return the meat to the oven for one and a half to two hours. The temperature should be reduced to 120-150 degrees. Periodically pour gravy over the meat. At the end, we increase the heat in the oven to 270 degrees and fry our precious stew a little more. When there is a wonderful crust on the face, the meat can be taken out of the oven. Pour the remaining gravy into a separate bowl, mix with flour and cold water. Add salt and pepper to taste. For garnish, we use canned red cabbage (which may be difficult to find in the store) and boiled potatoes. Canned food can be heated in the microwave. Or as an option, buy ordinary red cabbage, and put it out. But the potatoes for this dish we will use are not ordinary, but caramelized. A few potatoes (preferably young ones) are boiled and cooled. Heat the sugar in a frying pan until it melts and acquires a beautiful caramel color. Add butter to this caramel and mix everything thoroughly. We throw potatoes into the pan and, shaking the pan a little, "roll" the potatoes in caramel and pour water, wait until the water evaporates. We put everything on a plate, decorate with parsley and dill, you can put a slice of lemon, crispy pickles on the edge of the plate. That's it, the food is ready!