Pork Belly and Cabbage Stew
Ingredients
- Ingredients
- 1 ½ kilograms Pork belly (skinless)
- 2 Tbsps sunflower oil
- 3 Sage (fresh)
- 3 carrots
- 6 garlic cloves
- 2 bay leaves
- 6 thyme
- 2 Sage
- 1 rosemary
- 1 marjoram
- 2 stalks Celery
- 4 shallots
- 2 stalks Leeks
- ½ smaller Savoy cabbage
- 4 potatoes
- 1 handful parsley (fresh)
- Sea salt
- freshly ground peppers
Preparation steps
Season meat with salt and pepper, cover with sage leaves and roll up firmly and tie with kitchen twine.
Heat oil in a pan. Sear meat on all sides in hot oil. Remove from pan.
Put meat in a large pot with 3 liters (approximately 12 1/2 cups) of water, season with 1 teaspoon of salt and bring to a boil. Cook for 1 hour. Skim foam off the top.
In the meantime, rinse carrot, celery and leek and tie herbs together with kitchen twine. Cut celery and leek in 7 cm (approximately 2 3/4 inch) long pieces. Peel carrot.
Peel and cube potatoes. Slice cabbage.
After the end of cooking, add carrots, herbs and garlic. Boil for another 30 minutes. Then add remaining ingredients, except parsley, and simmer 1 hour more. In the meantime, Rinse parsley, shake dry and chop. Remove meat from soup and remove kitchen string. Remove herb bouquet and discard. Slice meat and put into bowls. Ladle soup over meat. Garnish with parsley and serve.
