Roasted Pork Belly with Creamed Cabbage and Bacon

Slow-roasted pork belly served with a rich, creamy cabbage and bacon sauce, finished with gravy and fresh parsley.

Pork Bacon Main Course Roast Cabbage Pork Belly

Estimated Nutrition

Calories

1222.6

kcal / serving

4890.5 kcal total

Carbs

6.2g

per serving

24.8 g total

Fat

116.3g

per serving

465.2 g total

Protein

28.9g

per serving

115.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

100

Gravy

to serve

Dairy

Butter

200

Double Cream

Fruits

piece

Lemon

juice only

Liquids

White Wine

Meat

Pork Belly

ready-rolled

150

Smoked Bacon

cubes or lardons

NutsSeeds

tbsp

Sea Salt

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

bunch

Parsley

chopped, for garnish

OilsFats

tsp

Vegetable Oil

Vegetables

300

Cabbage

chopped

Method

Carve the roasted pork into thick slices.

Preheat the oven to 220°C.

Rub sea salt and lemon juice into the pork skin and roast in a tray for 20 minutes.

Lower the oven temperature to 180°C and roast for one hour until cooked through.

Fry bacon cubes in oil until crisp and golden brown.

Add cabbage and butter to the pan and cook until the cabbage wilts.

Serve pork over cabbage, drizzle with gravy, and garnish with parsley.

Pour in wine and cream, bring to a boil, then simmer until thickened.