Roasted pork belly with creamed cabbage and bacon Recipe

Roasted pork belly with creamed cabbage and bacon Recipe

  • 2-3 tbsp sea salt
  • 1 lemon, juice only
  • 1kg/2lb 4oz pork belly, ready-rolled
  • 2 tsp vegetable oil
  • 150g/5½oz smoked bacon cubes (lardons)
  • 300g/10½oz cabbage, chopped
  • 50g/2oz butter
  • 75ml/2½fl oz white wine
  • 200ml/7fl oz double cream
  • salt and freshly ground black pepper
  • gravy
  • fresh parsley, chopped
  1. Preheat the oven to 220C/425F/Gas 7.
  2. Rub the sea salt and lemon juice into the skin of the pork belly. Place into a baking tray and roast for 20 minutes.
  3. Reduce the oven temperature to 180C/360F/Gas 4 and continue to roast the pork for about one hour, or until completely cooked through.
  4. Meanwhile, heat the oil in a large pan. Add the bacon cubes and fry until crisp and golden-brown.
  5. Add the cabbage and butter and cook 3-4 minutes, until the cabbage starts to wilt.
  6. Add the wine and the cream and bring to the boil. Reduce the heat and simmer for 5-6 minutes, until the mixture has reduced to a thick sauce.
  7. To serve, remove the pork from the oven and carve into thick slices.
  8. Place a large spoonful of the cabbage mixture onto each plate and top with slices of the pork. Drizzle with a little gravy and sprinkle with chopped parsley.
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