MKR episode 4 recipe: Crispy Pork Belly with Braised Red Cabbage and Mash

Crispy pork belly, braised red cabbage and mash

Prep Time: 1 hour.

Cook Time: 2 hours.

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Serves 4-6.

Ingredients

1kg piece boneless pork belly, rind scored

2 tsp Chinese five spice

White wine vinegar, to brush

1 tbs salt

2 tsp bicarbonate of soda

Braised Red Cabbage

1 tbs olive oil

1 red onion, thinly sliced

½ small red cabbage, thinly sliced

1 medium fennel, thinly sliced

60ml balsamic vinegar

3 tbs brown sugar

1 tsp ground cinnamon

1 tsp ground cumin

80g sultanas

Mashed Potato

1kg potatoes, peeled, halved

125ml thickened cream

80g butter, at room temperature, chopped

Pinch ground nutmeg

Horseradish Puree

2 pink lady apples, peeled, cored, chopped

125g sour cream

1 tbs Dijon mustard

1 tbs finely grated fresh horseradish (or 4 tbs horseradish sauce)

1 tsp honey or maple syrup

Method

1. Preheat oven to 220C.

2. To prepare pork belly, pat rind dry with paper towel. Rub meat with Chinese five spice. Brush skin with vinegar, then rub in salt and bicarbonate of soda. Place on a rack over a roasting pan.

3. Roast for 30 minutes. Reduce heat to 180C and cook for about a further 1 ½ hours or until meat is tender and rind is crisp. Stand for 15 minutes. Cut into pieces.

4. Meanwhile, to prepare braised cabbage, heat oil in a large saucepan over medium heat. Add onion and cook until soft and translucent, but not browned. Add cabbage, fennel, vinegar and 250ml of water. Cook, stirring, for 5 minutes. Stir in sugar, spices and sultanas. Bring to a boil. Reduce heat and simmer for about 1 hour or until soft and thick. Season.

5. To make mashed potato, place potatoes in a large saucepan of cold salted water. Bring to a gentle boil. Boil until tender. Drain and allow steam to evaporate.

6. Return to saucepan and mash over lowest heat until smooth and water has evaporated. Add remaining ingredients and beat with a wooden spoon to combine. Season. Pass through a fine sieve if desired.

7. To make horseradish puree, place all ingredients in a small processor. Process to form a smooth puree. Season.

8. Serve pork belly and mashed potato with braised cabbage and horseradish puree.

Tips

If time allows, refrigerate the pork overnight, uncovered, to allow the rind to dry out.

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