Braised pork belly with cabbage and bacon

    Braised pork belly with cabbage and bacon

    40saves
    3hr20min


    21 people made this

    About this recipe: All in one economical dish for two. Belly pork rashers, potato, onions, cabbage, bacon, mushrooms, white wine, garlic and stock. Cook in a low oven and serve with crusty bread.

    Samantha's Supper Kent, England, UK

    Ingredients
    Serves: 2 

    • glug olive oil
    • 2 medium sized onions, diced
    • 2 medium sized potatoes, peeled and sliced
    • 1 clove garlic, roughly chopped
    • 1/4 white cabbage, shredded
    • 500ml good quality chicken stock
    • salt and pepper to taste (go easy on salt as stock is salty)
    • 2 rashers smoked back bacon, diced
    • 2 rashers belly pork, rind removed and halved
    • 100ml dry white wine
    • 75g sliced button mushrooms

    Method
    Prep:20min  ›  Cook:3hr  ›  Ready in:3hr20min 

    1. Pre-heat the oven to 140 C / Gas 2.
    2. Heat a heavy based casserole dish with a glug of olive oil.
    3. Add the onions and cook until sweated down and beginning to colour, 10 minutes. Add the potatoes, turn the heat down to medium/low, stir well for 5 minutes. Add the garlic and cabbage and cook for another couple of minutes. Add 1/2 the stock, season, stir and turn off the heat.
    4. Meanwhile, heat a frying pan with a small amount of oil and pan fry the bacon until crisp. Add to the casserole.
    5. In the same pan, sear the belly pork and colour a little. Gently add to the casserole. In the frying pan add the wine and bring to the boil. Stir well with a wooden spoon to deglaze, add the remaining stock, bring to the boil and then pour the liquid into the casserole.
    6. Cover with a tight fitting lid and place in the oven for 60 to 90 minutes. Remove from the oven, check liquid has not all evaporated, add a little more stock if necessary. Place back in the oven for a further 30 minutes.
    7. Remove from the oven and add the mushrooms, mix in gently. Return back to the oven for a further 30-45 minutes, occasionally checking the liquid.
    8. Remove from the oven 10 minutes before serving. Serve with crusty bread.

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    Reviews (3)

    by
    1

    I had saved it as I wanted to use half a small red cabbage and thought it would work well. I had to tweak it as I didn't allow enough time for slow cooking so I fried the onion and garlic, added the small half red cabbage and stock, cooked until about soft and boiled some thinly sliced potatoes until almost soft. Put a glug of sherry, as no wine about! Put the cabbage mix with stock into dish with mushrooms then potatoes on top with 6 thin slices of bacon (no belly pork) covering them and cooked covered at 140 C. for about an hour. Lovely, will do again and next time I will try the slow version! - 17 Oct 2013

    Adventuretimegrrl
    0

    Omg! This is AWESOME! I must admit I did add paprika (and considered some sauerkraut) as my hubby is part Serbian and that's just our taste...but seriously...no tweaking required at all really! Super yummy x - 28 May 2015

    0

    Delicious! - 12 Jan 2013

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