Roast Pork Belly with Sauteed Cabbage
With crispy crackling and tender meat, this roast pork belly recipe produces a tasty, succulent dish to pair with sweet applesauce and tangy sauteed cabbage.
Ingredients
- 1 large brown onion, thickly sliced into rounds
- 1/2 cup apple sauce (to serve)
- 1 tbs sea salt flakes
- 1 tbs fresh thyme leaves (plus extra to serve)
- 3 cloves garlic, crushed
- 1.2kg pork belly, rind scored
Sauteed Cabbage
- 50g butter, chopped
- 1/2 small red cabbage, shredded
- 1 tbs extra virgin olive oil
- 1/2 lemon, juiced
Method
- Preheat oven to 240°C/220°C fan-forced. Pat pork dry with paper towels, then place rind-side down onto a chopping board. Combine garlic, thyme and 2 tsp oil in a small bowl then rub over meat. Arrange onion and lemon over base of shallow roasting pan lined with baking paper. Place pork, rind side-up, in centre of pan on top of onion and lemon. Rub rind with remaining oil and salt.
- Roast pork for 45 minutes or until skin is blistered and golden. Remove pan from oven and add 1/2 cup water around pork. Reduce oven to 180°C/160°C fan-forced and roast, uncovered, for a further 11/2 hours or until pork is tender and cooked through, and rind is crisp. Rest pork, uncovered, for 15 minutes.
- Meanwhile, to make the sauteed cabbage, heat butter and oil in a large frying pan over medium-high heat until butter has melted. Add cabbage and cook for 4 minutes or until just wilted. Drizzle over lemon juice. Season.
- Slice pork and serve with sauteed cabbage, apple sauce and extra thyme.
