- 1.2kg Deboned pork belly
- 6 Thyme strands
- whole Red cabbage
- Apple Cider Vinegar
- 3 cups Red wine (pinot noir)
- ¼ cup Castor sugar
- 1/3 cup Red wine vinegar
- 3 Green apples
- Red Wine Vinegar
- Barbeque Asian spices
- Reheat oven to 150°C (130°C fan-forced). Using a sharp knife or clean box cutter, deepen any scoring in rind and fat of pork (do not cut through meat). Rub 2 tsp sea salt flakes into scored rind and fat. Season the meat with more salt. Fold a 30cm x 60cm piece of foil in half to make a 30cm square. Place thyme sprigs in Centre of the foil and top with the pork. Crimp the edges of the foil so foil goes up the sides of pork and below pork skin (this allows pork to cook in its own juices). Place on a large, rimmed baking tray.
- Roast pork for 3 hours or until fork tender. Remove pork from oven and increase temperature to 250°C (230°C fan-forced). Use tongs to carefully lift pork from foil. Pour off fat and discard foil and thyme. Return pork to the tray and roast for 25-30 mins or until the rind crackles.
- Melt 20g butter. Add one-third of the cabbage. Season with salt and cook, stirring, for 3 mins or until wilted. Add remaining cabbage, in 2 batches, and cook for 3 mins or until wilted.
- Add wine or stock, sugar, star anise and ¼ cup (60ml) vinegar to cabbage. Bring to a simmer, stirring to dissolve the sugar. Cook, stirring occasionally, for 35-40 mins or until cabbage is tender and most of the liquid evaporates.
- To make the caramelized apples, in a medium bowl, toss the apples and sugar until combined. Melt the butter in a large frying pan over medium heat. Add the apples and cook, without turning, for 3 mins or until golden underneath. Turn and cook for 3 mins or until apples are caramelized.