Braised pork belly with spiced white cabbage
18 August 2011

Pork Belly
Ingredients
- PORK BELLY 3 KG
- TOMATO SPICE 1 RECIPE
- BRINE 2LTR ( 15 % )
- CHICKEN STOCK 1 LTR
- SPICED WHITE CABBAGE 800 G (SEE RECIPE )
- SUNFLOWER OIL 60 ML
- SALT & PEPPER
- WHOLE EGGS 2 NUMBER
- PANKO BREADCRUMBS 150 G
- PLAIN FLOUR 150 G
Preparation method
Place the pork belly in the brine for 15 hrs. Remove rinse and place in a container with the chicken stock. Place in the oven in a bain marie for 15 hrs at
79 c. Remove and press under a heavy weight or at least 12 hrs.
Remove the skin and carve into even slices, 140 mm x 20 mm. Place in a container with the tomato marinade for 24 hrs.
Then cube the remaining belly and panne in the breadcrumbs. Deep fry and drain on blue paper. Allow 3 per person and serve with the cabbage and good tamarind ketchup.
White Cabbage
Ingrediants
- WHITE CABBAGE 1.3KG 1 NUMBER
- SALT 80 G
- SUGAR 160 G
- ONIONS 4 NUMBER ( PEELED AND FINELY SLICED )
- GARLIC 4 CLOVES ( PEELED AND CRUSHED )
- RED CHILLI 1 SEEDED & FINELY CHOPPED ">NUMBER
- SESEME OIL 30 ML
- GROUND GINGER 1 TSP
- UNSALTED BUTTER 100 G
Preparation method
Finely slice the cabbage removing the core and mix with the salt and sugar. Place in the fridge for 3 hrs. Wash thoroughly.
In a heavy based sauce pan melt the butter and the oil and sweat the onions no colour.
Add the rest of the ingredients and cook quickly for 15- 20 mins.
Check the seasoning and chill.
Tomato Spice
Ingrediants
- RIPE PLUM TOMATOES 1.6 KG
- RED CHILLIES 2 NUMBER ( NO STALKS OR SEEDS )
- GROUND STAR ANISE 2 TBSP
- GROUND CINAMMON 2 TBSP
- CLOVES 4 NUMBER
- GINGER 2 THUMBS ( PEELED )
- GARLIC 6 CLOVES ( PEELED )
- NAM PLA 30 ML
- TAMARI OR SOY SAUCE 20 ML
- DEMERARA SUGAR 100 G
Preparation method
Place all the ingredients in the blender and mix to form a smooth paste.