Roasted Pork with Caramelised Cabbage

Cook Time 2 hours plus overnight airdrying

Servings 4

Ingredients

1 tsp olive oil  

1.2 kg pork belly, skin on, score and air dried overnight

1 small red cabbage, cut into wedges and larger chunks separated 

2 red onions, cut into quarters

1 beurre bosc pear, cut into chunks 

10g butter

1 tbsp balsamic vinegar 

1 tbsp brown sugar 

1 tsp caraway seeds 

150ml chicken stock

Pinch salt and pepper

Dijon mustard, to serve

Method

Preheat the oven to 200°C. Massage oil all over pork and season with salt.

Place the pork, skin-side up, into the oven and cook for 30-35 minutes or until the skin is blistered and crispy. Remove pork from the tray and place on a plate.

Turn the oven down to 180°C.

Arrange cabbage, onion and pear chunks into a tray along with the butter, vinegar, sugar, caraway, and salt and pepper. Toss everything together. Position par cooked pork on top of cabbage and return to the oven for 40-45 minutes, until pork is cooked through. Half way through the cooking process, toss the cabbage to ensure an even cook, add stock, and continue cooking until slightly caramelised at the edge.

Rest pork before slicing and serve with cabbage, onions, pear and a dollop of mustard.