Recipe: Pork Belly With Braised Cabbage


Pork Belly

3kg of grass fed pork belly
1 onion (sliced)
1 cinnamon stick
1 star anise
50g of garlic gloves
300ml of boiling water

1. Pre heat oven to 150c
2. Place sliced onion, cinnamon, star anise and garlic in a large roasting pan
3. Score the skin of the pork belly with a sharp knife and place on top of onions and spices. Pour boiling water over the skin (this will help the skin of crispy)
4. Cover the whole pan with foil (make sure it does not touch the pork or it will stick).
5. Place in oven for at least three hours.
6. Once it has been slow cooked remove from oven and turn oven on to grill. Remove foil and tip out water and onions. Dry the skin with paper towel and sprinkle with salt (this it help it get even crisper). Place back in oven under the gill on a low shelf for about 20-30 mins. Check it regularly as it can burn quickly. Your pork skin should bubble up and get very crispy.
7. Serve with braised red cabbage, baked apples, sweet potato chips or even a salad.

Braised Cabbage

½ head red cabbage, finely shredded
2 apples, peeled, cored and diced roughly
1 red onion, sliced
2 garlic cloves, minced
4 sprigs thyme
1 tbsp coconut oil
50ml red wine
1 cinnamon stick
1 tbsp honey

Sweat onions, garlic and thyme in coconut oil in a large saucepan over medium heat until transparent; about five minutes. Add cabbage and cook for another three minutes, stirring regularly. Now add wine, cinnamon and honey.

Cover with a lid and reduce to low heat for one hour, or until softened and liquid is reduced.

Printable PDF


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