Glazed Roast Pork with Apple and Cabbage Salad and Thyme Potatoes

For the glazed roast pork with apple and herb salad and thyme potatoes, first preheat the oven to 200 °C convection oven. Rub the meat with salt and TABASCO® Pepper Sauce and cut the rind into fine strips with a sharp knife.

Place the meat with the rind facing down in a roasting pan, bring 500 ml of water to the boil and add it, then let it braise in the oven for about 30 minutes.

In the meantime, chop the onion and greens into rough cubes, then remove the roaster from the oven, turn the meat and add the vegetables and put it in the oven for another 30 minutes.

Wash the potatoes well and boil them with their skins for 20 minutes, then pour away the water and put the potatoes in an ovenproof dish. Finely chop the thyme and garlic and add to the potatoes with the olive oil.

Mix honey, cumin and soy sauce, brush the roast with it and roast for another 30 minutes, put the potatoes in the oven as well.

For the salad, core the apple and cut into small cubes, squeeze the lemon and add the juice to the apples.

Prepare a marinade from wine vinegar, sunflower oil, maple syrup, cumin and salt.

Remove the stalk from the cabbage, finely chop it and boil it in boiling water for about 5 minutes, then drain the water.

While still warm, mix the cabbage with the apple sticks and the marinade and leave to marinate.

Turn on the oven to 180 °C and brush the roast with the soy-honey mixture again and again. After about 20 minutes, turn the roast

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