Pork Belly

1. Preheat your oven to 230°C.
2. It needs to be properly hot so that crackling forms beautifully.
3. Pat the 1 kg pork belly dry with paper towels; don’t skip this part, dry skin means crispy skin.
4. Dab the white vinegar across the scored skin and let it sit for about 10 minutes. I usually leave it near the oven, so the warm air helps dry it out.
5. Rub 2 tbsp olive oil all over the belly, both the skin and underside.
6. Use your hands to sprinkle the thyme, oregano, rosemary, coarse salt, black pepper, and garlic & herb spice.
7. Press the seasoning gently into the meat so it sticks.
8. In a roasting pan, scatter the onion wedges and 5 smashed garlic cloves. They act like a base, so the pork belly sits above the juices.
9. Place the pork belly skin-side up on top of the onions and roast at 230°C for 30 minutes. The skin should start to bubble and blister.
10. Reduce the heat to 180°C and roast another 35–40 minutes, until the juices run clear.
11. Remove it from the oven and cover loosely with foil.
12. Let it rest for approximately 10 minutes.

Quick Gravy

1. Place the roasting pan on the stovetop.
2. Add a splash of boiling water, scrape up the stuck bits, and taste.
3. Mix a little Cornflour with cold water into a thin paste and whisk it into the simmering juices until thickened.

Braised Cabbage with Bacon

1. Heat 2–3 tbsp butter in a saucepan.
2. Add the chopped bacon and cook until it crisps up.
3. Add the diced onion and caraway seeds. Sauté until the onion softens.
4. Drop in the shredded cabbage and stir well.
5. Cover the pot and cook on low for 5–7 minutes.
6. Keep it crisp, don’t cook it into mush.
7. Season with salt and white pepper and give it one last stir.