A TASTE OF C-CAP: Amar’s Crisp Braised Pork Belly with Braised Red Cabbage

Pork Belly

• 3 lbs. fresh pork belly
  
• 4 sprigs rosemary
  
• 1/4 c. kosher salt
  
• 6 garlic cloves
  
• 1 carrot, medium dice
  
• 2 stalks celery, medium dice
  
• 1 white onion, medium dice
  
• 3 c. chicken stock
  
• 2 fresh bay leaves

Red Cabbage

• 1 medium red onion, sliced
  
• 2 Granny Smith apples, sliced
  
• 1/2 c. red wine vinegar
  
• 2 c. red wine
  
• 2 c. port wine
  
• 1 cinnamon stick
  
• 1 Tbs. ground juniper berries
  
• 1 Tbs. chopped fresh ginger
  
• Salt and pepper
  
• 4 lbs. red cabbage (about 2 heads), julienne cut
  

1. Prepare pork: Chop rosemary and garlic; mix with salt. Rub on top and bottom of pork belly. Let marinate overnight.
   
2. Sear pork belly in vegetable oil until golden brown. Remove pork. Add carrots, celery and onion. Cook 5 minutes.
   
3. Return pork to pan. Add chicken stock and bay leaves. Adjust seasoning with salt and pepper. Cover pan with aluminum foil. Braise in 275° oven for 3 hours.
   
4. Prepare red cabbage: Heat heavy casserole pan. Sauté red onion in a little oil until translucent. Cook a few minutes until onion starts to caramelize.
   
5. Add sliced apples and deglaze with red wine vinegar. Bring to a boil. Add red wine, port wine, cinnamon stick, ground juniper berries, chopped ginger, salt and pepper. Simmer 5 minutes.
   
6. Add red cabbage and cook about 10 minutes. Cover pan with foil and place in 350° oven for about 45 minutes. Remove. Taste and adjust seasoning, if necessary. Serve with pork. Serves 8.