Spicy pork with caraway seeds and cabbage

How to make Spicy pork with caraway seeds and cabbage recipe - Special equipment • food processor. porc épicé aux graines de carvi et de chou recette

Serves 8

Ingredients:
handful of fresh thyme leaves
4 garlic cloves, finely chopped
2 tbsp olive oil
2 tsp hot red pepper flakes
5lb (2.25kg) piece pork belly, skin scored
pinch of salt
2 cups hard cider
Savoy cabbage, halved, cored, and shredded
1 tbsp butter
1 tsp caraway seeds
freshly ground black pepper

Method:
1 Preheat the oven to 425°F (220°C). Put the thyme, garlic, oil, and chilli flakes in a food processor and pulse to a paste, then rub it all over the the pork. Place the pork in a roasting pan, skin-side up and rub with the sea salt, getting it into all the cracks. Bake for 30 minutes, or until the skin is golden This is how you accomplish the wonderful crackling.

2 Lower the oven to 325°F (160°C). Pour the cider around the pork, then cover with foil, carefully securing it around the edges of the pan, and cook for 2 hours.

3 Just before the 2 hours are up, put the cabbage in a pan of salted boiling water, and cook for 4–6 minutes, or until soft. Drain, then toss with the butter, caraway seeds, and a pinch of freshly ground black pepper. Transfer to a large shallow serving bowl.

4 Slice the pork into bite-size pieces and arrange on top of the cabbage along with the juices. Serve with a spoonful of chili jelly on the side and some fresh crusty bread.

Spicy pork with caraway seeds and cabbage