Slow Cooked Pork Belly Recipe with Red Cabbage and Mash

Slow-cooked crackling pork with sweet and sour cabbage and creamy mustard mash

  • serves 6
  • Easy

Check out our impressive pork belly with crunchy cabbage and super creamy mash. There are two tricks here for perfect crackling: salting the skin overnight to dry it out, and giving it a final blast of heat while the meat rests so it can puff up and crisp

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*This recipe is gluten-free according to industry standards

Ingredients

  • boneless pork belly 1.75kg, skin scored heavily
  • sea salt 2 tbsp

RED CABBAGE

  • butter 25g
  • onion 1, chopped
  • red cabbage 1, sliced
  • fennel seeds 1 tsp
  • dried chilli flakes 1 tsp, (optional)
  • bramley apples 2, peeled and diced
  • red wine vinegar 2 tbsp
  • soft light brown or demerara sugar 3 tbsp

MUSTARD MASH

  • King Edward potatoes 1.5kg, peeled and quartered
  • butter 50g
  • Dijon mustard 2 tbsp
  • milk 100ml
  • double cream 4 tbsp

Method

  • Step 1

    Rub the pork all over with 1 tbsp sea salt then put on a metal rack over a dish. Put uncovered in the bottom of the fridge and leave overnight.

  • Step 2

    The next day put the whole dish in the sink and pour a kettle of boiling water over the skin. Leave to cool and drain.

  • Step 3

    Heat the oven to 150C/fan 130C/gas 2. Lift the pork on its rack and put over a roasting tin. Pat the skin dry with kitchen paper and sprinkle with more sea salt. Roast for 3 hours.

  • Step 4

    To make the cabbage, heat the butter in a non-stick lidded pan. Cook the onion for 5 minutes then add the cabbage and cook for another 5 minutes. Add the remaining ingredients, season and stir well, then add a splash of water and cook for 45 minutes over a medium heat, stirring occasionally, until the cabbage is tender and glossy.

  • Step 5

    To make the mash, boil the potatoes in salted water until tender then drain well and push through a ricer back into the pan. Season then beat in the butter, mustard, milk and cream over a gentle heat. Cover and reheat to serve (add a little more milk when reheating if it gets too dry).

  • Step 6

    After 3 hours take the pork from the oven and turn it up to 200C/fan 180C/gas 6. Use a sharp knife to separate the skin from the pork then trim any excess fat. Cover the pork with foil and rest. Put the skin on a baking tray and return to the oven for 20-25 minutes or until the crackling is puffed and crisp. Cut the pork into large squares and serve with the cabbage, crackling and mash.

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Nutritional Information

  • Kcals 1031
  • Fat 62.9g
  • Saturates 27.5g
  • Carbs 57.8g
  • Sugars 21g
  • Fibre 8.5g
  • Protein 54.2g
  • Salt 2g
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