Nordic Roast Pork Belly with Pickled Cabbage
This Nordic-inspired dish balances the richness of slow-roasted pork belly with the sharpness of quick-pickled cabbage. Advanced techniques ensure a crispy skin while tenderizing the meat inside. Prepare it ahead of time for a seamless autumn meal.
Ingredients
- 2 kilograms pork belly, skin on
- 2 tablespoons sea salt
- 1 tablespoon black peppercorns, crushed
- 1 tablespoon fennel seeds, crushed
- 3 bay leaves
- 300 ml apple cider, preferably from a small producer
- 500 grams red cabbage, thinly sliced
- 120 ml apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon caraway seeds
- Flaky sea salt, to taste
Method
- Score the skin of the pork belly in a crosshatch pattern. Rub the pork belly with sea salt, crushed black peppercorns, and fennel seeds, ensuring that they go into the score marks.
- Place the pork belly in a roasting pan skin-side up, add bay leaves, and pour apple cider around the meat. Cover with foil and let it marinate in the refrigerator for at least 2 hours or overnight.
- Preheat the oven to 140°C (285°F). Roast the pork belly in the oven for 3 hours, covered with foil, ensuring the liquid doesn’t dry out.
- Remove the foil, increase the oven temperature to 220°C (430°F), and roast for an additional 30 minutes, or until the skin is crispy.
- For the pickled cabbage, combine red cabbage, apple cider vinegar, honey, and caraway seeds in a bowl. Stir until well mixed and let sit for at least 1 hour before serving.
- Slice the pork belly and serve with a generous helping of pickled cabbage, finishing with a sprinkle of flaky sea salt to taste.