Ingredients (Braised Pork Belly):
1.5kg Mick’s Meat Barn Whole Pork Belly (Bone-Out)
1 Litre Full Fat Milk
1 Whole Head ofGarlic–peeled
4-6 Fresh Sage Leaves, whole
2 tsp Fennel Seeds
CrackedSea Salt & Black Pepper, to taste
8 Medium Potatoes, peeled and roughly cubed
1 cup Plain Flour
3Free-range Eggs, lightly beaten
2/3 cup Dry Bread Crumbs
½ tsp Ground Nutmeg
Cracked Sea Salt & Black Pepper, to taste
Ingredients (Braised Red Cabbage):
1 Red Onion, finely diced
4 Garlic Cloves, minced
1/2 Red Cabbage, finely shredded
1/2 tsp Caraway Seeds
375ml (1.5 cups) Chicken Stock
3 tbsp Red Wine Vinegar
Method (Pork Belly):
Step One – Preheat the oven to 220c.
Step Two – Place the pork belly into a roasting tray. Using paper towel, pat down the skin to remove the moisture. Lightly oil the skin, before seasoning with cracked sea salt and black pepper.
Step Three – Roast the pork belly for 20-25 minutes at 220c, or until the skin begins to blister.
Step Four – Reduce the oven to 160c. Remove the pork belly from the oven. Carefully pour the milk around the pork belly, ensuring that no milk touches the skin. Scatter the garlic, sage and fennel seeds around the pork belly. Roast for 1-1/5 hours.
Step Five – Increase the oven to 240c. Roast for 10-15 minutes or until the cracking is perfect. Remove the pork belly from the oven and carefully transfer the piece to a resting tray. Cover with aluminium foil for ten minutes before carving to serve, alongside the potato dumplings, cabbage and top with gravy (optional).
Method (Potato Dumplings):
Step One – In a large saucepan, add the potato and cover with water. Bring the water to a boil, before reducing the heat and cooking uncovered for 15-20 minutes or until soft. Drain and set aside to cool.
Step Two – Mash the potatoes, mixing in the flour, egg, nutmeg, sea salt and cracked black pepper. Stir well to combine.
Step Three – Form the potato into dumplings by shaping them into 12-14 round balls.
Step Four – Return the large saucepan to the stove, filled with ¾ of water and bring to the boil over a high heat. Once at the boil, carefully add the dumplings, one at a time. Reduce the heat to a low- medium heat and simmer uncovered for 8-10 minutes or until a toothpick can be inserted into the centre of the dumplings and comes out clean.
Method (Braised Red Cabbage):
Step One - Over a medium-high heat and the olive oil to a large pot. Add the onion and garlic, saute until the onion starts to turn translucent (approximately 5-8 minutes).
Step Two - Add the red cabbage and caraway seeds to the pot. Season with sea salt and cracked black pepper. Stir for 4-5 minutes or until the cabbage has started to wilt. Add the chicken stock. Cover and reduce the heat to low. Allow to simmer for 15 minutes.
Step Three - Add the vinegar to the pot. Cover and cook until the cabbage is tender, approximately 15 minutes. Stirring occasionally. Season with sea salt & cracked black pepper.