Suckling pig belly on braised cabbage

Ingredients for 4 servings:

• 400 g suckling pig belly with crust
• 300 g boneless, crustless suckling pig shoulder
• salt and pepper
• marjoram
• ½ head of white cabbage
• 50 g smoked bacon
• 20 ml vegetable oil
• 1 onion(s)
• 1 tbsp brown sugar
• 100 balsamic vinegar
• 350 ml vegetable stock
• 1 tsp caraway seeds
• 1 potato(s), floury
• salt and pepper
• 1 shot of white wine vinegar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 hours; Total time approx. 15 hours 30 minutes

cooked at low temperature, super juicy with a crispy crust

Season the two pieces of suckling pig with salt, pepper, and marjoram. If the belly is long enough, divide it into two pieces and place a piece of pork shoulder in each half. Wrap the meat lengthwise into tight rolls on two pieces of cling film. Wrap the roll in the film and twist the ends. To prevent the roll from bursting during cooking, wrap it in two more layers of film and an additional piece of aluminum foil. Cook the suckling pig pieces for 14 hours at 70 degrees Celsius. If you’re in a hurry, you can increase the temperature to 100 degrees Celsius and then only have to wait two hours. Meanwhile, you have enough time to finely dice the bacon and onion. First, fry the bacon in hot oil or clarified butter until crispy, then add the onion and sauté until translucent. Sprinkle with brown sugar and let it caramelize. Add the finely shredded white cabbage and stir vigorously several times. Pour in the balsamic vinegar and reduce slightly. Pour in the vegetable stock, mix in the caraway seeds and simmer on low heat for at least one hour. Peel the potatoes and grate them into fine strips, stir them into the cabbage and let them cook for a further five minutes. Season the vegetables with salt, pepper and a dash of vinegar. Preheat the oven to 220 degrees fan-assisted oven. Remove the cooked suckling pig from its wrapping (careful, as some juices will probably leak out). If the roll is not stable, tie it with some kitchen string and bake on a rack in the middle of the oven for 20 minutes. The suckling pig should now have a crispy, hazelnut-brown rind. Let the meat rest for five minutes, then cut diagonally into slices and arrange on top of the cabbage.