Pork belly on red cabbage

Ingredients for 4 servings:

• 8 slices of pork belly
• 2 tbsp mustard (Kaisersenf or other grainy)
• 500 g red cabbage
• some lard, for the mold
• 8 m.-sized potatoes
• 1 apple
• 1 onion(s)
• 2 tbsp cranberries
• 150 ml vegetable stock, hot
• 2 tbsp red wine vinegar
• 2 cloves
• 5 juniper berries
• some sugar, brown
• some pepper, black
• some salt

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

wintery culinary delight from the oven

First, preheat the oven to 200 degrees Celsius. Spread a thin layer of lard on a baking sheet. Then spread the pork belly on both sides with mustard, place it on the greased baking sheet, season with salt and pepper, and set it aside to marinate. Barbecue sauce or chili sauce can be used as an alternative to mustard, depending on your taste. Wash and scrub the potatoes thoroughly, quarter them, and season with salt. Place the potatoes around the belly slices on the baking sheet. Trim the red cabbage, remove the stalk, and then finely slice or shred the cabbage. Peel the onion, peel, quarter, and core the apple. Roughly dice the prepared apple and onion. Now grease an ovenproof dish with lard. Combine the red cabbage with the diced onion and apple. Fold in the cranberries, sugar, cloves, juniper berries, and a little salt, then pour the mixture into the dish. Pour the vinegar and broth over the potatoes. Now cover the cabbage with aluminum foil and place it on the lowest rack in the oven. Place the tray with the pork belly on the top rack. Bake for about 30 minutes until the desired doneness is reached. Then arrange on plates while still hot and serve immediately.