Slow Roasted Belly of Pork with Savoy Cabbage and Shallots

4.0/5 rating (2 votes)
  • Serves: 4
  • Complexity: medium
  • Origin: Meat
Slow Roasted Belly of Pork with Savoy Cabbage and Shallots

This is a particularly memorable dish for one individual we heard from recently. It held particular significance as it was cooked for her and her husband by their daughter who had attended our residential rehab program. The meal took place in the daughters new home, just after she was married.

 


Ingredients

  • • I piece of pork belly, (scored by the butcher)
  • • 1 Savoy cabbage
  • • 2 – 3 shallots
  • • 1 knob of butter
  • • 2 tablespoons of coarse sea salt
  • • 2 tablespoons of soy sauce
  • • 2 table spoons of hoi sin sauce
  • • 1 tablespoon of runny honey
  • • 2 crushed garlic cloves
  • • Veg oil for coating the pork

Directions

  1. Coat the pork with the oil and rub in the salt. Place in a roasting tin on top of a roasting rack, (keep 2cm of water in the tin throughout cooking. Cook at 180 degrees/gas mark 4 for 4 hours.

  2. Shred and wash cabbage and par boil. Chop the shallots and fry in the butter until lightly browned, add the par boiled cabbage and garlic

  3. When pork is cooked remove from tin and leave to rest. Add the roasting juices to the cabbage and shallots

  4. Add honey and bring up to a sizzle

  5. Add hoisin sauce and soy sauce, stir continuously until cooked

  6. Serve with creamy mashed potatoes or baby new potatoes, apple sauce and mustard

  7. Enjoy

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