Ease of preparation rating: Medium.
Yield: 4 servings.
Ingredients:
1 small head green cabbage, cored and rough chopped
3 large Yukon gold potatoes, peeled
2 tablespoons (30 ml) olive oil
2 cloves garlic, minced
1 pound (454 g) cooked pork belly
Salt and pepper
Method:
In a medium saucepan, combine cabbage and potatoes and cover with water.
Bring water to a boil over high heat and cook the cabbage and potatoes for ten to fifteen minutes, or until potatoes are tender.
Drain cabbage and potatoes and set aside.
Heat oil in a medium frying pan over medium-high heat.
Add pork belly to the pan sear for two minutes on each side, or until golden brown on all sides.
Transfer pork belly to a paper towel-lined plate.
In the pan the pork belly was cooked in, add garlic and cook for one to two minutes, until golden.
Add potatoes and cabbage, and cook for eight to ten minutes, stirring and mashing the potatoes constantly.
Season with salt and pepper.
Serve seared pork belly with mashed potatoes and cabbage.
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