Pork Belly Cabbage Recipes

PORK CABBAGE SAUTE

Steps:

• In a large skillet, cook and stir the pork in oil over medium heat until no longer pink; remove the keep warm. In the same skillet, saute the cabbage, onion, garlic and bay leaves in butter until vegetables are tender. Discard bay leaves. Stir in pork, salt and pepper.

PORK BELLY & CABBAGE

Steps:

• 1. Peel the garlic clove and cut it into 4 lengthways. Make an incision in each piece of pork and push a sliver of garlic into each one. Season them all over with salt and freshly ground black pepper. 2. Melt the butter in a large flameproof casserole and brown the pork all over (if your pan is not large enough for the meat to brown in one layer, brown it in a roasting tin and then transfer to a casserole and pour the fat over). 3. Cut the cabbage in half with a sharp knife. Remove the hard central core and ribs and cut the cabbage into thin wedges. Add the black peppercorns, caraway seeds and salt to taste and pack around the pork in the casserole. 4. Cover the casserole tightly, place over a low heat and simmer very, very gently for 1 1/2 hours, stirring from time to time to prevent the cabbage and pork from sticking to the bottom. Do not add any water unless absolutely necessary; the cabbage should cook in its own juices and those of the pork. 5. Ten minutes before the end of the cooking time heat a large, shallow serving dish. When the pork and cabbage are tender, arrange a bed of cabbage on the dish and place the pork on top. Skim any fat from the remaining pan juices and pour over the entire dish. Serve very hot, garnished with celery leaves. serving amount serves 4

CLASSIC OKONOMIYAKI (JAPANESE CABBAGE AND PORK PANCAKES)

Steps:

• In a large bowl, combine hondashi with 1 cup water and whisk until dissolved. Whisk in eggs until well combined. Add flour, salt, baking powder and baking soda and whisk until smooth. Fold in cabbage, scallions and ginger until well incorporated.
• In an 8-inch nonstick skillet, heat 2 tablespoons oil. Add half the batter, spreading cabbage mixture into an even 6-inch round about 1-inch thick (resist the urge to push down on the mixture). Arrange half the pork belly over the cabbage, slightly overlapping. Cook over medium-low until pancake is set and golden brown underneath, 8 to 10 minutes. Reduce heat to low and carefully flip pancake by inverting onto a plate then slipping back into the skillet.
• Cook until golden brown on second side, pancake is cooked through in center and pork is lightly golden, about 8 minutes. Transfer pancake, pork side up, onto a large plate. Wipe out skillet and repeat with remaining oil, batter and pork belly.
• Drizzle pancakes with okonomi sauce and Kewpie mayonnaise, then top with a handful of shaved bonito and nori. Serve warm.

BRAISED CABBAGE WITH PORK

Steps:

• Finely slice the onion and put it and the dripping in a heavy-based, flameproof casserole dish. Fry the onion over a medium heat, stirring frequently, for about 5 mins.
• Cut the core from the cabbage and finely slice the leaves. Add this to the dish and toss everything together, cooking over a low heat while you peel and slice the apple.
• Crush the juniper and caraway seeds together and add these and the apple slices to the pan. Season and pour in the cider. Stir well and bring to a simmer, cover the dish and cook for 20 mins.
• Heat oven to 160C/140C fan/gas 4. Season the chops on both sides. Heat a heavy-based frying pan on a medium-high heat with the oil and brown the chops on both sides. Remove from the pan and place in the casserole dish on top of the cabbage, adding the stock cube, crumbling it over. Put the lid back on and cook in the oven for a further 30 mins. If there is a lot of liquid in the dish, place on the hob and simmer until it evaporates a little. Check the seasoning and serve with mashed potato.

SIMPLE PORK AND CABBAGE SKILLET

Steps:

• Heat the oil in a large skillet over medium-high heat. Cook the pork chops in the hot oil until well-browned on each side, about 10 minutes per side.
• Add the cabbage, onion, apple, 2 cups of water, garlic, Worcestershire sauce, salt, and pepper to the skillet; bring to a boil, reduce heat to medium-low, and place a cover on the skillet. Cook at a simmer until the pork chops are completely tender, 45 minutes to 1 hour.
• Remove the pork and vegetable mixture from the skillet, leaving as much of the liquid in the skillet as possible. Whisk the water and flour together in a small bowl. Raise the heat under the skillet to medium-high. Pour the flour mixture into the remaining liquid in the skillet. Cook, stirring constantly, until the gravy thickens and begins to boil. Reduce heat to low and continue to simmer an additional 5 minutes. Pour the gravy over the pork and vegetable mixture.