What Would John Mack Eat?

Paleo / Primal / Bacon / CleanEats Lifestyle

Chinese 5 Spice Pork Belly w/ braised red cabbage

This  was my first attempt at cooking pork belly. The only thing I will do differently next time is to not score the pork skin as deep.  Next time I will just go through the skin and not the layer of fat underneath.  I used a 5 spice blend that has; cinnamon, star anise, fennel, ginger, cloves, white pepper and licorice root.

5 Spice Pork Belly:

  1. rinse pork belly and pat dry
  2. using a sharp knife, score skin only in a diamond shaped pattern
  3. place pork belly in tin-foil lined baking dish over thick-sliced onions(to keep off bottom of the pan)
  4. mix together 3T Chinese 5 Spice Blend with 6T olive-oil and rub all sides
  5. Roast in oven at 325º for 90mins. or until a thermometer reads 145º
  6. let pork rest for 10-15 mins

Braised Red Cabbage and Green Apple

  1. 1/2 head red cabbage
  2. 1 Granny Smith Apple
  3. 2T ghee or butter
  4. salt and pepper to taste
  5. 1/4 cup red wine
  6. 1T Apple Cider-Vinegar

Directions:

Core and slice cabbage into thin strips.  Core and slice apple into thin strips.  In a large saute pan, add the butter and melt over medium heat.  Add the cabbage, apples, salt and pepper, and saute until the cabbage softens about 20mins.  Deglaze with red wine and apple cider vinegar.

Image

preparing the pork belly with the rub

Image

preparing the cabbage and apples

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finished product

One comment on “Chinese 5 Spice Pork Belly w/ braised red cabbage

  1. bayrider
    September 10, 2013

    I want me some of this!

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This entry was posted on September 4, 2013 by in Dinner, Food and tagged , , , , , .
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