Gaby
Pork Belly with Bone
- Pork belly with bone: 800 g (approx. 1.8 lbs)
- White cabbage: 400 g (approx. 0.9 lbs)
- Sauerkraut: 350 g (approx. 0.8 lbs)
- Apples: 500 g (approx. 1.1 lbs)
- Onions: 2
- Butter: 130 g (approx. 4.6 oz)
- Salt and pepper to taste
Thinly shred the fresh cabbage. Rub it with salt, then squeeze out the excess moisture.
Pour boiling water over the sauerkraut. Boil for 1–2 minutes, then drain, cool, and squeeze out the excess moisture.
Peel the onions. Slice one into strips and dice the other into small cubes. Peel the apples, remove the cores, and cut them into strips.
Combine the fresh cabbage, sauerkraut, apples, and onions. Mix well and dress with melted butter.
Wash the pork belly and create a pocket between the rib bones and the meat. Fill the pocket with the cabbage mixture and sew it closed. Rub the pork belly all over with salt, pepper, and finely chopped onion.
Place the pork belly in a baking dish lined with parchment paper and bake at 190 °C (375 °F) until cooked through.
Before serving, remove the threads and carefully cut away the rib bones. Slice the pork belly crosswise into serving pieces.
