Blackened Crispy Pork Belly with Mash and Buttered Cabbage, Lay The Table
Pork

Blackened Crispy Pork Belly with Mash and Buttered Cabbage

If I ever let my wife into the kitchen, this is what I would want her to cook for me for Fathers Day lunch. But because Im a control freak and wont let anyone anywhere NEAR my kitchen, Ive decided to cook it myself. Its no hardship, honestly.

Blackened Crispy Pork Belly with Mash and Buttered Cabbage, Lay The Table

This pork belly involves three stages: marination, slow-cooking, then pan-frying. It is melt-in-the-mouth sensational.

Serves 2-4, depending on appetite

1 kg piece of pork belly
Sea salt
Freshly ground black pepper
2 tbsp olive oil
1 tsp dried thyme
1 tsp rock salt
1 tsp black peppercorns
1 tsp chilli powder (optional)
1 whole star anise (optional)
1 glass white wine
200ml chicken stock

1. Unroll the pork belly, skin-side up and score the skins with a sharp knife and rub salt and pepper into the skin. Turn the pork over ready for the next stage.

Blackened Crispy Pork Belly with Mash and Buttered Cabbage, Lay The Table

2. In a pestle and mortar, pound all the marinade ingredients together (not the wine and stock), then smear onto the meat side of the pork.

Blackened Crispy Pork Belly with Mash and Buttered Cabbage, Lay The Table

3. Roll and tie the pork together with string. Turn the slow-cooker to low, add the wine and stock, then gently place the pork into the cooker. Cook for 6-8 hours until meat is very tender.

Blackened Crispy Pork Belly with Mash and Buttered Cabbage, Lay The Table

4. Remove the pork from the cooker and leave to rest. Reserve, strain, then skim the fat off the liquid to make gravy. Heat a tablespoon of oil in a large frying pan, then carefully lay the cooked pork in the pan, skin-side down. Cook for 3-4 mins, until the skin turns crispy and starts to blacken.

Blackened Crispy Pork Belly with Mash and Buttered Cabbage, Lay The Table
Blackened Crispy Pork Belly with Mash and Buttered Cabbage, Lay The Table

5. Serve to the mother of your children, even though its supposed to be Fathers Day, with creamy mashed potatoes and buttered cabbage. Thicken the reserved stock with some cornflour to make the gravy.

Blackened Crispy Pork Belly with Mash and Buttered Cabbage, Lay The Table

¢ And if you liked that, youll like this: my pal John Claytons stunning Cheats Risotto. Head over to his blog for the recipe now. Or if slow-cooker grub is your thing, why not Link up at Dawn The Moiderers Slow Cooker Revolution

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About

Hi, I am Norbert Lacle former internacional chef and vice president of AB Universal LLC. I have found that cooking calms me down and relaxes me (at least mostly, sometimes it drives me crazy!) And that it even makes me happy and satisfied from time to time.

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