Roast Pork Belly and cabbage

Pork is one of my favorite meats. Pork belly is a bit like u have a big chunk of bacon. It is quite fatty, but delicious. Definitely not good for a frequent meal. This is the second time I'm cooking it. But it is the first time I'm doing it a whole big chunk, the other time I had bought it as slices. As you might have noticed I do a lot of roasting. It's so easy and the food comes out so good. Can't beat a roast.

Total time: 2 hours 5 minutes
Preparation Time: 30-40 minutes
Cooking Time: 2 hours
Serves : 4
Level : easy

Roasted Pork Belly

Ingredients

Pork belly (about 2 kilos)
Salt & pepper
Maple syrup

For the Cabbage and Bacon

Ingredients

1/2 a medium cabbage
4 slices of bacon
2 cloves of garlic
2 tbsp Worcester sauce
180ml of warm vegetable stock
Seasoning

For the Onion Rings

Ingredients

1 big round onion
1 egg
90ml of very cold water
1 tbsp of plain flour
Seasoning
Oil for deep frying

To serve

4 corn on the cob
Savoury rice

Method

Preheat the oven to 180 degrees. Get a dish big enough to hold your pork. Season well with salt and pepper and put in the oven for nearly two hours. Follow instruction to the weight of your pork. To make sure it's cooked through and the fat on top goes nice and crunchy ( crackling). Just 5 minutes before taking it out drizzle some maple syrup on top and leave for the last 5 minutes.
While that is cooking away in the oven. Chop your cabbage in nice thin slices. Chop your bacon in small little bits. Fry the bacon in a little oil till nice and crunchy all over. When nearly done add the garlic fry for another minute and add the Worcester sauce. Now is time to add the cabbage. Stir it all well and the stock. Leave to cook covered for 5-6minutes. Uncover and cook until the water is all evaporated. Season to your taste and serve warm.
Now the onion rings. Start with making the batter. Beat an egg, pour in the cold water , stir in the flour and there u have your batter. Season well and set aside until you cut the onion. Peel it and leaving it whole , cut about 1 cm thick rings. Separate the rings from each other carefully. you will be surprised by how many you will have off one large round onion. Dip in the batter and then in your very hot oil. Leave to brown all over.

Dish up and enjoy. I served mine with some corn on the cob and savoury rice. The belly is fatty enough , so I avoided potatoes for today.