1 (6-pound) bone-in pork loin roast
Kosher salt and freshly ground black pepper
1/4 cup blended oil
2 cups chicken stock or water, plus more as needed, heated
1 head green cabbage, cored and sliced
3 red onions, sliced
2 Fresno chiles, thinly sliced into rounds
2 tablespoons caraway seeds, toasted
1 dried New Mexican chile, toasted to release oils
Juice of 4 oranges
1 (750 ml) bottle Champagne, semi-chilled
2 tablespoons whole grain mustard
Splash sherry vinegar
Zest of 1/2 orange
1/2 small bunch fresh cilantro, leaves picked
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