Slice the pickled cabbage as you would for a salad, but slightly thicker, and drain well.
Heat the butter in a large saucepan, add the pickled cabbage and tomato paste, cover, and cook gently in the oil for 10–15 minutes until softened.
In a separate saucepan, sauté the pork in olive oil with the hot chillies (if using).
Once browned, transfer the meat to the saucepan with the pickled cabbage. Add the lemon juice, stir with a wooden spoon, cover, and simmer over a low heat for about 1½ hours.
Serve in a shallow dish, accompanied by red wine.
Heat the butter in a large saucepan, add the pickled cabbage and tomato paste, cover, and cook gently in the oil for 10–15 minutes until softened.
In a separate saucepan, sauté the pork in olive oil with the hot chillies (if using).
Once browned, transfer the meat to the saucepan with the pickled cabbage. Add the lemon juice, stir with a wooden spoon, cover, and simmer over a low heat for about 1½ hours.
Serve in a shallow dish, accompanied by red wine.
