Twice cooked cider-brined pork belly with sweet cornpotato- barley ragout

This twice-cooked method calls for more effort but the reward of seeing your guests relishing every last bite of the meat will more than make up for it.

Serves 4-6 Prep time 15 minutes
Cook time 1 hour 15 minutes

1.5kg pork belly
pinch rock sea salt and freshly cracked
black peppercorns
1 can sauerkraut
500g Savoy cabbage

in the pot
2 carrots, roughly chopped
4 sticks celery, roughly chopped
4 cloves garlic, smashed
2 white onions, peeled and sliced into quarters
pinch rock sea salt and freshly cracked
black peppercorn
2 cups cider vinegar
2 cups malted vinegar
3 litres water
1 cup rock sugar

sweet corn-potatoes-barley ragout
1 tbsp olive oil
2 white onions, diced
1 cup Russet potatoes, peeled and diced.
1 cup sweet corn
½ cup cooked barley
½ cup white wine
½ cup chicken stock
1 cup cream
3 tbsp unsalted butter

• Slice open the pork belly and season with salt and pepper and black peppercorns. Spread the sauerkraut and Savoy cabbage on the pork belly. Fasten the pork belly with a butcher’s string.
• Heat a big cast iron pan with oil, pansear the pork belly to a golden colour on each side for 2 minutes.
• Combine the carrots, celery, garlic, onions, sea salt and vinegars into a pot of water to boil. Then, add in the panseared pork roll. Cook and simmer for 60 minutes, turning the pork every 20 minutes. Let it cool.
• Heat up a non-stick pan with oil, fry the onion till fragrant. Add the potatoes, corn and barley. Deglaze with white wine, then add in the chicken stock and further cook for 8 minutes.
• Finally, add in the cream and butter. Season to taste.
• Meanwhile, roast the cooked pork belly for 20 minutes in the preheated oven at 185°C.
• Serve the pork belly with the ragout.

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