Pork Belly with herb paprika mash & Chinese cabbage sauerkraut

After requests from a few people, for a good pork roast, I present to you this dish. Some say is easy, & others compare it to mission impossible.  Well here’s my twisted take on the famous ‘Pork Belly’. It’s very simple!!

 PorkBelly

Pork Belly with herb paprika mash & Chinese cabbage sauerkraut

 Ingredients:

For the Pork

Pork belly (with skin) – 300gm

Onion powder – 2tsp

Garlic Powder – 2tbsp

Chilli flakes – 2tsp

Thyme – 3 sprigs

Oil – 50ml

Salt & Pepper – To taste

 

For the Paprika Mash

Boiled Potato – 2no.

Herb Garlic butter – 2tbsp

Paprika powder – 1tbsp

Salt & Pepper – To taste

 

For the Chinese cabbage sauerkraut

Chinese cabbage (shredded) – 1kg
Salt – 1 ½ tbsp

Cumin seeds – 1tbsp

Water – 180ml


Method:

 

For the Pork

Wash, clean and pat dry the pork belly with a kitchen towel. Once dry, poke or stab the meat, with a sharp knife.

In a bowl, mix together the onion powder, garlic powder, chilli flakes, thyme, oil & salt & pepper to create a thick paste. Smear this marinade all over the piece of pork & let it marinate for 1 week, turning the meat once in 2 days.

On the 8th day, bake in an aluminium trey at 160*c for 1 hour or till crackling (skin) is nice & crisp.

 

For the Paprika Mash

For the paprika mash, melt the butter in a pan. Add in the paprika powder & the mashed potato Season with salt & pepper.

 

For the Chinese cabbage sauerkraut

In large mixing bowl, mix cabbage thoroughly with salt & cumin seeds. If using your hands, make sure that they are very clean before mixing. Let it stand for 10 minutes.

Pack the cabbage mixture into a large plastic food container. Top with a lid smaller than the opening of the container and place a glass jar filled with the water on top of the lid. Place in cool area overnight. In a day, the cabbage should have given up enough liquid to be completely submerged. Keep the cabbage submerged and away from air.
Check cabbage every other day for approximately 2 weeks and skim the surface of scum & impurities, if necessary. Let it stand for about 4 weeks before consuming. Transfer to an airtight container and store in the refrigerator.

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