⁣⁣Pickled onion sauce:
Finely slice the onion and cooked down in a sauce pan with a little oil, butter and salt until soften but not coloured. Add the vinegar and sugar and allow it to come to the boil. Then add the stock and reduce the liquid by half until it begins to thick and coat the back of a spoon. Remove from the heat and whisk in the butter. Keep warm until needed.
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⁣To plate:
Heat a heavy based frying pan and add oil. Put the Specially Selected Pork in (no need to season as the gammon will already contain salt). Cook them on one side for about 4 minutes and until golden, then turn them over and finish with some butter for another 2 minutes, allow to rest. Bring the butter and stock to a boil in a saucepan, season a little with salt and then add the cabbage. Put a lid on the pan and cook for 2 minutes. Remove the cabbage and blow torch the whole leaves to blacken slightly. Warm the onion sauce.
Place a bed of the shredded cabbage just off centre of the plate. Put a gammon steak using Specially Selected Pork on top and then the charred cabbage leaf over. Arrange the sea herb and the red currants on and around the Specially Selected Pork. Finish with the pickled onion sauce.