Roast Pork and Shaved Cabbage Salad
Cook Time -
2 tbs. olive oil
1.5-2 kg piece of pork belly, skin scored
½ bunch thyme
½ bunch marjoram
1 head garlic, cut in half
2 Granny Smith apples, quartered
½ savoy cabbage, finely shredded
¾ cup pistachios, toasted and roughly chopped
½ bunch of parsley
½ cup parmesan shaved
60ml extra virgin olive oil
2 sprigs of marjoram, leaves picked and finely chopped
Salt and pepper
Pre-heat the oven to 210°C.
To prepare the pork, pat dry with paper towel. Score and rub salt into the skin.
In a large baking tray distribute the herbs and garlic and drizzle with one tablespoon of oil.
Place the pork belly on the herbs and cook in the oven for 15 minutes or until the skin becomes crispy.
Turn the heat down and to 160°C and continue to cook for a further 20 minutes. Add the apple and cook for another 40 minutes. Remove the pork belly from the oven and rest for 20 minutes.
In the mean time make the dressing by combining all the ingredients. Squeeze out all the soft flesh from the garlic and also add to the dressing.
To serve, place a slice of pork on your plate, add a slice of apple or two, and place the cabbage salad alongside.