Pork Belly with Apple and Sauerkraut

ingredients

serves 4 people

  • 1kg of pork belly

  • 2 litres apple juice

  • 500g Granny Smith apples

  • 1 whole cabbage

  • 500ml red wine

  • 1 litre chicken stock

  • 500g chopped brown onions

  • tablespoon oil

  • 500ml water

  • 200ml white wine vinegar

  • 100ml sugar

method

Firstly make sure you have all the ingredients before you start (do all your prep before you start cooking) Cooking should be enjoyed and not a stress full activity at the end of hard working day.

  1. sauté onion in a shallow braising pan

  2. add apple juice, then place pork belly in apple juice, covering with baking paper and foil

  3. braise in oven on 160c for 2 hours or until tender

  4. remove foil and cook for a further 30mins to crisp skin at 200c

PREPARE THE GLAZE

  1. reduce the chicken jus and red wine in a small pot by half

  2. remove pork belly from the stock and transfer remaining stock to chicken jus

  3. reduce jus until shiny and thick

Pickle

  1. bring sugar, vinegar and water to the boil, then set aside

  2. whilst the pickle is hot, separate pickle into two bowls

  3. in the first bowl add thinly sliced apple

  4. in the second bowl add thinly sliced white cabbage

Cut the pork belly into 8 pieces, plate 2 pieces per person with three to four pieces of apple, a portion of sauerkraut and the apple red wine jus on top

Matt Birley