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Gail’s Roast Pork Belly

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Preheat oven to 230 C after 30 minutes reduce temperature to 180 C
1 kg Pork roast belly. Ask butcher to score the skin for you. Wash and dry with paper towels
On the crackling side dab white vinegar and leave 10 mins to dry
Coat the belly roast in olive oil both sides.
Season with meat rub spices made up of thyme, origanum, rosemary coarse salt and black pepper, garlic and herb spice.
Chop 1 large onion into 8 wedges and peel 5 whole garlic cloves just smashed with a knife.
In a roasting pan layer your onion and garlic, place your belly roast on top of this and roast for 30 minutes on high heat ( 230 C ) then REDUCE the heat to ( 180 C ) and roast a further 35 to 40 minutes until the juices run clear.
Remove from oven and let meat rest for 10 minutes covered in foil before slicing.
Make up a gravy with the juices in the roasting pan.
Add boiling water test for more seasoning and add a little cornflour with water to make a paste.
Pour paste into gravy juices once boiling and stir continuously until the gravy thickens. Serve with vegetables and roast potatoes.

Braised Cabbage with Bacon
1/2 head of cabbage, shredded
1/2 onion diced
4 rashers bacon diced
1/2 tsp caraway seeds
2 – 3 tbsp butter
Salt and white pepper to taste
In a large saucepan add butter and sauté bacon bits, once crisped add onions and caraway seeds and cook until onion is tender.
Add shredded cabbage, stir and cook on low heat covered for about 5 – 7 minutes or until cabbage is to your liking.
Season with salt and white pepper. It should still be crispy and not soggy and mushy.

Prepared, tried and tested by: Gail Haselsteiner

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