Pork Belly:
I like to have a decent piece of pork belly for this meal – around 1.5kgs is good to feed 4
If possible, the day before cooking i take my belly out of any packaging and rub with salt then leave in the fridge overnight.
Preheat the oven to 130°Rub the pork belly with olive oil and salt and pepper both sides then place on a rack over a roasting dish. Put pork in the oven for approx 3 1/2 – 4 hours.
I like to turn the grill on for a couple of minutes to get a nice crackle on top, but watch this carefully as it can go from nothing to burnt very easily!!
Put pork aside to rest covered with tinfoil.
Winter Vege:
It can be so hard during winter to find inspo to turn our everyday veges into something exciting – I have found that with the addition of apple and ginger this plateful disappea pretty fast.
1/4 head green cabbage
1/4 head red cabbage
1 brown onion
500gr (approx) Brussel Sprouts
2 cloves garlic
3 Granny Smith Apples
1 stick of fresh ginger
So chop all the vege, grate the apples and I microplane my garlic and ginger ( but they can just be finely chopped). In a wok add coconut oil to fry. Starting with the onion, saute for 2-3 mins until starting to turn translucent. Add the remaining vege and garlic and ginger. Stir fry for around 6-7 minutes until veges are soft.
So all thats left is to carve the meat and serve it on the vege. The obvious combination of pork and apple is delicious but the ginger adds a really nice twist. Enjoy
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