What is good about creamed white cabbage with pork belly
This recipe provides a great balance between the salty pork and the mild sweetness of the cabbage. The cream sauce adds a smooth texture that complements the crispy skin of the roast. Making creamed white cabbage with pork belly is a reliable way to serve a filling meal that feels special without being difficult. It is a classic combination that many people enjoy during the colder months.
How to get creamed white cabbage with pork belly ready
Prepare the meat: Preheat your oven to 200C and score the skin of the pork belly. Rub salt into the skin and place the meat in a roasting tin. Roast it for about 60 to 70 minutes until the skin is crispy and the meat is cooked through.
Prepare the cabbage: Remove the outer leaves and the hard core from the white cabbage. Slice the remaining leaves into thin strips or small pieces. Rinse the cabbage in a colander under cold water to make sure it is clean.
Cook the vegetables: Boil the cabbage in a large pan of salted water for 5 to 10 minutes until it is tender. Drain the water away and return the cabbage to the pan. Add the butter and cream to the cooked cabbage.
Finish the sauce: Simmer the mixture over a low heat until the cream thickens slightly. Season with nutmeg, salt and pepper to taste. Slice the meat and serve your creamed white cabbage with pork belly immediately.
Extra tips for creamed white cabbage with pork belly
To get the best crackling on the pork, make sure the skin is very dry before you put it in the oven. You can leave the meat uncovered in the fridge for a few hours to help dry the skin out. When cooking the creamed white cabbage with pork belly, do not let the cream boil too hard or it might separate. If the sauce is too thin, let it simmer for a few extra minutes until it reaches your preferred consistency. Adding a little mustard to the cream can provide a nice sharp contrast to the rich meat. You can also add some fried bacon bits to the cabbage for extra flavour and texture.
Storing leftovers is easy if you keep the meat and cabbage in separate airtight containers in the fridge. Reheat the pork in the oven to keep the skin crisp while warming the cabbage gently in a pan.
You can also try these recipes:
fried zander,
flatfish ceviche or
gazpacho.
