Confit of Pork Belly with Cabbage & Mash Potatoes

This is a recipe from Mike Robinson, a chef in the UK. Succulent pork belly is slow roasted with aromatic spices and herbs and served with delicious red cabbage and sage flavoured mash

Servings: 6
Preparation Time: 25 minutes
Cooking Time: 4 hours 40 minutes


For the slow roasted pork
2-3 tbsp duck fat
1 star anise
2 sprigs Rosemary, roughly chopped
6 garlic cloves, roughly chopped
12 Black peppercorns
1kg piece pork belly, bones removed
1 lemon, juice only

For the braised red cabbage
1 Red cabbage, cored and chopped
2 Granny Smith apples, peeled and diced
14ml apple brandy
1 large onion, chopped
15ml cider
25g unsalted butter

For the mashed potatoes
200g warm mashed potatoes
30g Butter
handful finely chopped Sage

1. Preheat the oven to 150C/gas 2.

2. Place the duck fat in a roasting tin and add the star anise, rosemary, garlic, peppercorns and a sprinkling of salt.

3. Place the flat sheet of pork on a board and use a sharp knife to take off a very thin layer of skin. Leave the skin to one side for crackling. Use the knife to make a criss-cross pattern in the top of the belly and place in the roasting tin. Cook for about 3 hours until the pork is cooked through. Remove from the oven and leave to rest in a warm place.

4. To make the braised red cabbage: place the red cabbage, apple, apple brandy, onion and cider in a flame-proof casserole dish. Dot with the butter. Cover and bring to the boil. Cook gently for 1 hour 30 minutes over a low heat, stirring now and then.

5. Preheat the grill.

6. Thinly slice the reserved pork skin and place this under the hot grill until crisp.

7. Stir the butter and chopped sage into the warm mashed potatoes, season with salt and freshly ground black pepper.

8. To serve: slice the pork and arrange on plates with a slice of crackling. Serve with the braised red cabbage, mashed potatoes and vegetables such as leeks and carrots if desired.

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