Salt-cured pork belly with stewed cabbage sandwich

Name: Salt-cured pork belly with stewed cabbage sandwich
Prep time: 45 min
Cook time: 2 h 10 min
Total time: 2 h 55 min
Ingredients: 1 French rye bread; to taste Mustard (grain-free); 100 g Salt-cured pork belly; 27 g Stewed cabbage; 7 g Pickles (gherkins)

Salted pork belly sandwich with braised cabbage

2h 55m

Easy

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Salt-cured pork belly with stewed cabbage sandwich

Ingredients

French rye bread 1

Mustard (grain-free) to taste

Salt-cured pork belly 100 g

Stewed cabbage 27 g

Pickles (gherkins) 7 g

Instructions

Preparation

For the salt-cured pork belly: combine coarse salt, sugar, and pepper; sprinkle over the pork belly and rub thoroughly to season. Add garlic and bay leaves, seal with plastic wrap, and refrigerate. After 3 days, soak in running water for 3 hours to remove the salt. Place the pork fat-side down and steam for 1 hour and 30 minutes, then drain off the fat. For the stewed cabbage: lightly stir-fry the bacon until fragrant, add the cabbage cut into large pieces along with the white wine, cover, and simmer over low heat until the cabbage is tender.

Method

Slice the salt-cured pork belly and pan-fry in olive oil until golden brown on the surface, then drizzle with red wine vinegar. Halve the bread, spread with the mustard, and fill with the salt-cured pork belly and pickles.