Pork belly with sauerkraut and olives

Pork and sautéed cabbage - the ideal complement to Spring

by Thomas Pasfall

Ingredients

For 4
1 kg scored belly (cartilage removed)
5 peppercorns 1 carrot 1 leek 1/8 stick celery, approx. 100g 1-2 bay leaves Fresh thyme

1-2 tbsp oil

2 tbsp balsamic vinegar
20 black olives (without stones)

Sauerkraut

½ dl white wine vinegar
3 tbsp sugar
¼-½ cabbage, approx 250 g
1 shallot
Fresh thyme
1-2 tbsp crème fraiche, 38%
salt and pepper
1 egg
1 dl breadcrumbs
2 tbsp oil

Sauteed cabbage

4 tomatoes, approx. 250 g
¼-½ cabbage, approx. 250 g
30 black olives
15 g butter
1 bunch chives
Serving suggestions
800 g baby potatoes
10 g butter

Cooking time: approx. 2½ hours – over two days

Method

Put the meat in a pan of boiling water to cover. Bring the water back to boiling point and skim. Add the peppercorns, carrot, leek and celery in small pieces together with the bay leaves and 1 sprig of thyme. Cover and simmer under a low heat for about 1½ hours until the meat is tender. Transfer the meat to a tray. Add the stock. Use a meat press to keep the meat flat while it cools or put another tray on top of the pork belly and place some weights on top to weigh it down.
Refrigerate preferably until the following day.

Remove the meat from the stock and score the rind into very small squares. Cut the meat into 2cm thick slices. Cut the slices crosswise if necessary. Heat the oil in a pan under a high heat. Place the pork, rind side down, in the pan. Cover to avoid splashes. Fry until the rind is crisp and light brown. Turn and fry until crispy on all sides. Garnish with thyme when serving.

Put the stock in a saucepan and boil over a high heat (no lid) until the liquid has been reduced to about 2 dl.
Strain, add the balsamic vinegar and approx. 20 olives, coarsely chopped. Cook for a couple of minutes and season with salt and pepper. Strain the sauce when serving.

Sauerkraut

Boil vinegar and sugar with 2½ dl water. Allow to cool.

Finely chop the cabbage and the onion. Mix with 1-2 tsp thyme. Add the vinegar mixture and chill until the following day. Boil the cabbage for 6-8 mins. Strain through a colander. Squeeze out any excess liquid with a tea towel. Mix the cabbage with creme fraiche and 1 tsp thyme.

Season with salt and pepper. Shape into small rolls with your hands or use base of a small cup. Coat in egg and breadcrumbs. Press flat – approx. 1 cm.
Heat the oil in a pan and fry until golden and crisp.

Sauteed cabbage

Plunge the tomatoes into boiling water for a moment and then into cold water. Remove the skins, cut into quarters and remove the seeds. Set aside four quarters. Cut into three pieces and use for decoration. Cut the rest of the tomatoes into small pieces.

Shred the cabbage.

Cut the olives in half. Set aside 12 for decoration.
Heat the butter in a pan under a high heat. Sauté the cabbage for a few minutes. Add the tomato pieces and half the olives. Season with salt and pepper. Blend in the chives.
Boil the potatoes. Peel them (if preferred) and turn them in butter.

Tips

1. If preferred, boil the meat 1-2 days in advance and refrigerate until needed.
2. Remove the skin and seeds from the tomatoes the day before and refrigerate.
3. Freeze the breadcrumbed sauerkraut if it is more convenient to prepare a few days before.
4. You can omit the sauerkraut and double the amount of sauteed cabbage if preferred.
5. Semi-dried tomatoes can be used as an alternative to the skinless and seedless tomatoes.
6. Suggested accompanying drink – a dark beer (serving temperature approx. 8 degrees).

ENERGY DISTRIBUTION

Energy distribution and content per person
Protein 25%
Carbohydrate 27%
Fat 48%
3555 kJ - 845 kcal