I love belly pork, I find it even nicer when it’s got a good bit of crackling on it. Belly Pork is actually a very cheap cut of meat but makes some excellent dishes and tastes incredible when seasoned well. This dish is accompanied with spinach, spring onion mash and a slow braised red cabbage.
The combination of all of these elements fit really well and makes for a very tasty dinner, it does take time but believe me it’s well worth it. The first thing that needs to be done is to marinate the pork belly, this is because it needs a good amount of time to soak in all those flavours. Ideally it wants to be marinated for 3-5 hours, although overnight would be better.
To make the marinade get a bowl and add 2 tablespoons of honey along with 1 tablespoon of light soy sauce. Give this a good mix and add 2 cloves of garlic crushed, combine this with some a teaspoon of smoked paprika and season with salt and pepper.
Mix this all together and add the belly pork, get your hands stuck in and mix the marinade around the pork and then cover and pop in the fridge. When the pork has marinated you want to make the red cabbage first, this is slowly braised to release the flavour so can take some time to cook. We all know Pork and Apple go well together, so I add a little chopped apple with it.
In a saucepan place a good glug of oil and 1 onion chopped and allow this to sweat until the onion is translucent. Add 1 chopped apple and roughly chop half a red cabbage and add these to the onion. In order to keep the the cabbage that lovely red colour you want to add balsamic vinegar.
Add roughly 200 ml of balsamic vinegar and give everything a good stir to ensure the cabbage is fully coated in the vinegar. Cover the saucepan with the lid and leave to cook on a low to medium heat for roughly 1 hour, you need to make sure you stir often.
The good thing about the cabbage is that you can make the rest of the dish and if it takes a little longer than the hour, the cabbage can continue to be cooked on a low heat until everything else is ready…You just need to make sure all of the liquid in the cabbage doesn’t boil away and start to burn the cabbage.
Place the Pork belly into a oven dish and put into a pre-heated oven at 180 degrees. The pork will take roughly 45 minutes, halfway through you want to turn the pork over to roast the other side. Whilst the pork is cooking peel the potatoes and cut them into quarters, put them into a saucepan and wash off the starch.
Fill the saucepan again with water and season with salt, put onto a medium heat. Once the pork is cooked take it off the heat and allow to rest for 10-15 minutes, this will help to release the meat and make it a little more tender. Once you have taken these out, place the spinach in a saucepan or wok and heat until it’s wilted which will normally take around 10 minutes.
The potatoes should now be cooked and a fork or knife should pass through, drain the water and add 50ml of milk and a tablespoon of butter. Chop 2 spring onions and drop these into the potato and mash with a potato masher until it’s smooth and free of any large lumps. Drain the red cabbage and spoon onto a plate along with the mash potato. Spoon the spinach into the plate and then place the Belly Pork on top and spoon a little gravy around the dish.
- 2 Tablespoon of Honey
- 1 Tablespoon of Soy Sauce
- 2 Crushed Cloves of garlic
- 1 Teaspoon of smoked paprika
- 2 Strips of Belly Pork
- Glug of oil
- 1 Onion sliced
- 1 Apple chopped
- Half Red Cabbage roughly chopped
- 200 ml Balsamic Vinegar
- 4 Large potatoes
- Bag of Spinach
- 50 ml milk
- 1 Tablespoon of butter
- 2 Spring onions
- In a bowl mix 2 tablespoons of honey with 1 tablespoon of light soy sauce
- Add 2 crushed garlic cloves, along with a teaspoon of smoked paprika, salt and pepper for some extra seasoning
- combine together and add the bell pork, mix the marinade all over the pork, cover and put in the fridge for at least 4 hours.
- Once marinated add a glut of oil to a saucepan and heat on a medium heat
- Add chopped onions and cook until translucent
- Add 1 chopped apple and add half a red cabbage that has been roughly chopped
- Stir in 200 ml of Balsamic vinegar, cover and allow to cook for 1 hour, stir as often as possible
- Pre-heat the oven at 180 degrees and place the pork in the oven, turning half way through
- Whilst the pork is cooking peel the potato and cut into quarters.
- Put the potato into a saucepan and cover with water, add salt and place on a medium heat
- Add the spinach to a saucepan and cook until wilted
- Once potatoes are cooked add 50ml of milk, a tablespoon of butter and 2 chopped spring onions.
- Mash these with a potato masher to ensure its free of any lumps
- Drain the cabbage and plate up with the mashed potato and spinach, place the pork over the spinach and enjoy