It’s a sort of a dish that was very trendy but it is such a good meal and tasty. It does not have to be cooked for ages providing that the pork is not too thick and done like I suggest below.
The Pork:
My belly pork is a strip of belly, about 3cms thick and coiled up with the skin on the outside and skewered through. Dry the skin and rub salt into it to ensure you get a crispy ‘crackling’. I tend to put mine in a very high oven for about 25 mins and then turn the oven down to about 150deg for another 20 mins or so until the skin is cooked. Remove the ‘coils’ from the tray and put to one side. Using a decent stock, deglaze the roasting tin (after you have pured off most of the fat) and reduce until a rich sauce.
Reg Cabbage Ingredients:
- Vegtable Oil
- ½ Red Cabbage – shredded
- ½ Onion – diced
- ½ Cooking apple – peeled, cored and diced
- ½ Glass of red wine
- 2 tbsp of balsamic vinegar
- 30gms of brown sugar
- Knob of unsalted butter
Heat the oil in a frying pan and add the butter. Fry the red cabbage for a few minutes and then add the onion and apple and cook for a few minutes more. Add the remaining ingredients and cook further stirring well in the first few minutes. Turn the heat down, cover and simmer until the cabbage is softer (I prefer to serve mine with a slight bite to it) Season to taste. Remember that the salt from the pork chops can make the sauce slightly salty so better to not add any here if you can.
Serve the belly pork on a bed of red cabbage. I add dauphinoise potatoes and then pour the gravy/jus around the serving. Enjoy.
No comments:
Post a Comment