Pork belly with red cabbage #148
Pork belly is as always a great way to serve pork, as always with cuts like this try to do a little bit extra so you can serve leftovers a day or two later. Why? Well the taste is amazing and since the belly needs to be cooked for about a day there is no extra effort in to doing a bit extra once you do it. Also it´s better to do the meat one day ahead of serving to give it time to set and get cold. This will make it easier to cut in serving size pieces and the won´t fall apart as easy.
Pork belly with red cabbage
fresh pork belly
Season the pork belly with salt and pepper and roast whole in the oven on low to medium heat until it´s tender. This will take somewhere between six and ten hours. Leave it to chill in the fridge over night. Cut the belly in serving size pieces and remove and excessive fat. Sear the belly in butter and vegetable oil in a pan until golden brown. Season with salt and pepper.
Cut the cabbage in big chunks but remove any thick stems. Fry the cabbage with salt, pepper and a little bit of sugar in butter until almost cooked through. You want to keep a little bit of crunch but still have it soft and without the raw cabbage taste. Serve.